Maple Flax Blueberry Muffins

Maple Flax Blueberry Muffins

from runningwithspoons.com
30 min
12 servings

Ingredients

  • 1 ¼ cupall-purpose flour*
  • ¾ cupquick cooking oats
  • ¼ cupground flaxseed
  • 1 tspground cinnamon
  • 1 tspbaking powder
  • ½ tspbaking soda
  • ½ tspsalt
  • 1 largeegg
  • ¾ cupplain greek yogurt
  • ½ cupmaple syrup
  • ¼ cupunsweetened almond milk
  • 2 tbspvegetable or melted coconut oil
  • 2 tspvanilla extract
  • 1 cupblueberries, frozen or fresh

Directions

  1. 1

    Preheat your oven to 375F (190C) and prepare a muffin pan by spraying the cavities with cooking spray or lining them with parchment paper liners. Set aside.

  2. 2

    In a large mixing bowl, combine the flour, oats, flaxseed, cinnamon, baking powder, baking soda, and salt. Set aside.

  3. 3

    In a separate bowl, lightly beat the egg just to break it up. Whisk in the yogurt, maple syrup, almond milk, oil, and vanilla, mixing until well combined.

  4. 4

    Add the wet ingredients to the dry ingredients, mixing gently until just combined. Toss the blueberries in 1 Tbsp (7.5 g) of flour to prevent them from bleeding or sinking to the bottom of the muffins, and gently fold them into the batter.

  5. 5

    Divide the batter evenly among the 12 muffin cups, filling almost to the top.

  6. 6

    Bake for 20 – 22 minutes, or until the tops of the muffins begin to turn golden and a toothpick inserted into the centre comes out clean. Allow the muffins to cool in the pan for ~5 minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.