Oatmeal flax blueberry muffins in a muffin tin. Featured comment My husband said these are the best blueberry muffins he’s ever had! Will make them again and again! So I made these, and then I made them again to tweak the recipe, and then I made them again blueberry oatmeal muffins because I could.
Such is my life in the summertime. Thanks to all those unofficial late morning test batches, I finally feel like these are just how I want them. Speaking of late morning, will you send me hate mail if I tell you that I woke up at 11 am the other day? I have not slept that long since I was like, 17.
It was that wonderful feeling of looking at the clock and realizing how many hours of sleep just entered my life, followed immediately by the confusing decision of whether to eat breakfast or lunch. These oatmeal flax blueberry muffins are so simple and stunning with a crumbled topping and a drizzle of glaze. Oatmeal flax blueberry muffins on a white surface. There’s a little hint of nutty flavor and a perfectly fluffy texture even with the bits of oats and flaxmeal in there.
I tried to get a picture of the little flecks of flaxmeal in there, and the buttermilk-soaked oats kind of just barely disappearing into the muffin, but it’s so subtle that you almost can’t really notice it until it’s in your mouth. Oatmeal flax blueberry muffins on parchment paper. I honestly have a hard time imagining a muffin that I wouldn’t want crumbs on, and these are no exception. These particular crumbs were super fine and not overwhelming.
You can hardly even call them crumbs, actually. Just a light little flour-butter-sugar dusting that works like some kind of muffin fairy dust. Crumbs on fingers and in a bowl. I’m pretty sure this is me, too, because 5 batches later, I have become a blueberry muffin.
Oatmeal flax blueberry muffin on a piece of parchment paper. I know I say this all the time so you’re allowed to take me with a grain of salt: I LOVED these. Preheat the oven to 375 degrees. If you’re not using paper liners, grease a muffin tin with butter and dust it with flour, shaking off the excess. This makes it much easier to get the muffins out.
Combine the oats and buttermilk in a mixing bowl. Let the oats soak for 15-20 minutes. Add the melted butter, egg, brown sugar, and vanilla. Stir by hand until just combined.