Blueberry Oat Flax Muffin

Source:   |  Category: Baking, Breakfast, Ground Flaxseed

Grab a muffin, a piece of fruit and a glass of milk for a quick breakfast.


  • Topping:
  • 1/3 cup (75 mL) quick oat
  • 1/4 cup (60 mL) brown sugar
  • 1/4 cup (60 mL) pecans, finely chopped
  • 1/4 tsp (1 mL) cinnamon
  • 2 Tbsp (30 mL) all purpose flour
  • 3 Tbsp (45 mL) butter, melted
  • Muffin:
  • 1 1/2 cups (375 mL) all-purpose flour, sifted
  • 1/2 cup (125 mL) milled flax
  • 1 1/2 tsp (7 mL) baking powder
  • 1/2 tsp (2 mL) baking soda
  • 1/2 tsp (2 mL) salt
  • 1/2 cup (125 mL) granulated sugar
  • 1 Tbsp (15 mL) canola oil
  • 1 egg
  • 1 cup (250 mL) skim milk
  • 1 Tbsp (15 mL) lemon juice
  • 1 tsp (5 mL) vanilla extract
  • 3/4 cup (175 mL) blueberries, frozen
Topping:1/3 cup quick oat1/4 cup brown sugar1/4 cup pecans, finely chopped1/4 tsp cinnamon2 Tbsp all purpose flour3 Tbsp butter, meltedMuffin:1 1/2 cups all-purpose flour, sifted1/2 cup milled flax1 1/2 tsp baking powder1/2 tsp baking soda1/2 tsp salt1/2 cup granulated sugar1 Tbsp canola oil1 egg1 cup skim milk1 Tbsp lemon juice1 tsp vanilla extract3/4 cup blueberries, frozen


  1. Preheat oven to 350⁰F (180⁰C). Line muffin tin with muffin liners.
  2. For topping: Combine quick oats, brown sugar, pecans, cinnamon and flour; mix well. Add melted butter; rub ingredients together. Set aside.
  3. To prepare muffins: Combine flour, milled flax, baking powder, baking soda, salt and sugar; mix well.
  4. In a separate bowl, whisk together canola oil and egg. Add skim milk, lemon juice and vanilla. Whisk until well blended.
  5. Add dry ingredients to liquid. Stir until dry ingredients are thoroughly moistened. Gently fold frozen berries into batter.  Do not over mix.
  6. Spray muffin tin with non-stick vegetable spray. Fill each muffin cup 2/3 full of batter. Sprinkle topping on muffins. Bake for 20 minutes or until inserted toothpick come out clean.

Yield: 12 muffins.

Serving Size: 1 muffin.

Nutritional Analysis

Total Fat2.5 g
Cholesterol25 mg
Carbohydrates28 g
Fiber2 g
Sugars13 g
Protein4 g
Sodium220 mg
Potassium120 mg

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