Blueberry Oat Flaxseed Muffins | Recipes

Blueberry Oat Flaxseed Muffins

(63) Ratings:
Prep Time:
Baking Time:
Makes:12 muffins

With blueberries, oats, flaxseed and a zesty hint of orange, these muffins aren’t just for mornings.


1 cup 250 mL Robin Hood® Oats
1 cup 250 mL plain yogurt, 1%, 2% or 3%
2/3 cup 150 mL packed brown sugar
1/3 cup 75 mL Crisco® Vegetable or Canola Oil
1 egg
1 tbsp 15 mL finely grated orange zest
1 cup 250 mL Robin Hood Original All Purpose Flour
2 tbsp 30 mL ground flaxseed
1 tsp 5 mL each; cinnamon and baking powder
1/2 tsp 2 mL each; baking soda and salt
1 cup 250 mL blueberries, fresh or frozen
Robin Hood Oats for sprinkling


  1. Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin pan with paper liners.
  2. Combine oats, yogurt, sugar, oil, egg and orange zest in a large bowl.
  3. Stir flour with flaxseed, cinnamon, baking powder, baking soda and salt in a separate large bowl. Stir oat mixture into flour mixture. Add blueberries and stir until just mixed.
  4. Place batter into prepared muffin cups. Sprinkle each with additional oats.
  5. Bake in preheated oven for 18 to 20 minutes or until a toothpick inserted in center of muffin comes out clean. Cool on a wire rack.

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