These ridiculously soft and tender maple flax blueberry oatmeal muffins are naturally sweetened and loaded with wholesome ingredients for a deliciously healthy breakfast or snack.
Only one more week until my cookbook launches. 7 days!!
And I seriously can’t believe it. Like… this time last year, I was elbow-deep in flourless muffins and wondering how the heck I was going to develop, test, retest, shoot and write 80 recipes. I’m pretty sure I did nothing but eat, sleep, and breathe the book for about 5 months straight, and despite the handful of breakdowns and a freezer that came close to exploding on more than one occasion, I’d do it again in a heartbeat. Eventually 😂
On that note, I actually came across a few leftover muffins hiding in the depths of my freezer the other day. And I mean the deep, dark, edge of the nether depths. Like… “these misshapen little lumps are covered in icicles and probably over a year old” depths. Needless to say, they didn’t look overly appetizing, but they did leave me craving muffins.
So! I whipped up a new batch inspired by a combo that I can’t seem to get enough of lately.
Maple. Flax. Blueberries. Oats.
Baller in my breakfast bowl (I think I mentioned my obsession?), and even more baller in these tender little muffins.
I mean… the bite shots don’t lie…
Actually, can we talk about the bite shots for a second? Because they give me serious performance anxiety.
Like… what if my bite looks wonky? What if it’s too big? What if it’s misshapen? What if it’s sloppy? What if I take a bite and end up eating the whole thing?
Okay. That last one is a legit concern because it’s happened to me more times than I care to admit. Luckily, there’s always one or two test subjects in the batch that don’t quite make it as far as looks go. You know… the one’s that you’ll stick in the background of a picture… buuuuuuut only because they’ll come out blurry and no one will be able to see just how gimpy they really are.
True story. Not every muffin/cookie/bar/etc comes out looking picture perfect every time, but there are always those that come out looking pretty darn biteable.
So let’s talk deets.
These muffins are super tender. I’m talking, like, moist level tender. And I know. And I’m sorry. But there’s really no other way to describe them. They just have a really, really irresistibly tender crumb.
Maybe it’s the ground flax… which I’m going to start putting in more recipes because that stuff’s golden. Literally. I bought a baggie of golden flax and it seems a little more mild flavour-wise than regular flax. So that’s an awesome option if you want to get all the omega benefits of flax without the strong taste.
Then again, it could be the Greek yogurt… which you guys know I adore using in my muffins to lighten them up a bit.
Or maybe it’s the maple syrup… which pairs perfectly with the flax and blueberries, and keeps these muffins naturally sweetened.
Or maybe it’s it’s all those things combined to make a pretty awesome muffin. I hope you guys love them!
Happy eating!
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Maple Flax Blueberry Muffins
- Total Time: 30 mins
- Yield: 12 muffins 1x
Ingredients
- 1 1/4 cup (150 g) all-purpose flour*
- 3/4 cup (60 g) quick cooking oats
- 1/4 cup (30 g) ground flaxseed
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 3/4 cup (175 g) plain Greek yogurt
- 1/2 cup (120 ml) maple syrup
- 1/4 cup (60 ml) unsweetened almond milk
- 2 Tbsp (30 ml) vegetable or melted coconut oil
- 2 tsp vanilla extract
- 1 cup (140 g) blueberries, frozen or fresh
Instructions
- 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.
- In a large mixing bowl, combine the flour, oats, flaxseed, cinnamon, baking powder, baking soda, and salt. Set aside.
- 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.
- 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.
- Divide the batter evenly among the 12 muffin cups, filling almost to the top.
- 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.
Notes
* You can also use a mix of all-puprose and whole wheat. I would probably go 1/2 cup + 2 Tbsp AP and 1/2 cup +2 Tbsp whole wheat.
- Prep Time: 10 mins
- Cook Time: 20 mins
I’ve made these and they are literally the best muffins I have ever eaten. I highly recommend making them!
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Delicious and healthy. Great for getting in your extra fibre and less sugar than traditional muffin recipes. I’ve even added apples to the recipe with blueberries and they turned our fantastic.
Doubled recipe, didn’t have almond milk, used 1%, added some extra fresh blueberries to use up the container. Delicious. Rave reviews from folks I shared them with. Definitely didn’t last 5 days on the counter, family ate them all in 2. Will make again for sure.
Made the following adjustments: lowered the flour to 3/4 cup, added 1/4 cup Vanilla Egg Protein Powder (from Designer Wellness), used regular old fashined rolled oats (not quick oats), and used sugar-free maple syrup. This changed the macros to: 119 calories, 12g carbs, 4g fat, 7g protein, 71g sodium, 12g fiber, 1g sugar (literally from the blueberries only). The only change I will make next time is using a greased muffin pan only – these stuct to the muffin papers. They were a hit with the family and I can now have guilt-free Blueberry muffins!!
Great flavor, but for some reason these were not as moist as my usual recipe. I will make them again and either cut the oatmeal down to 1/2 cup, add a tad more liquid, or maybe even soak the oatmeal in the milk for a few minutes before adding it to the dry ingredients. Too many good reviews for me to not try these again.
I made these and used sour cream in instead of yogurt because that is what I had. I also made a streusel topping. I used the big muffin silicone cups so one batch did 6 bakery size muffins. Very good and very filling. I think next time I will add more flaxsee (maybe 3 tablespoons) and also another 1/2 cup of blueberries.
Fabulous muffins, thank you! I did tweak a bit – reduced the maple syrup content and added additional flax and boosted milk slightly. Oh yes, and I accidentally left out the baking powder, and used just 1 teaspoon baking soda (insert eye roll emoji here). Thankfully they rose fine, and the taste was fantastic!! I’ll be making these again!
I added walnuts and used 2% and these came out perfect. LOVE them, thank you for sharing!
You know it’s a good recipe when it beautifully endures tweaks. I’ve made it as written many times, but I also vary the flours in small proportions. This morning I had ground cherries I needed to use, and I subbed in almond meal for part of the white flour. Surprised to find I was out of yogurt and eggs, so I used milk-and-vinegar and a flax egg. Also some almond extract. Came out just great! Very forgiving and flexible.
Hi,
Can this be made with whole milk yogurt instead o f greek yogurt?
Thanks!
Hi Amanda!
These muffins look and sound soo delicious! Mid love to make these for my kids, they follow plant based diet… can I use all whole wheat flour or white whole wheat???? Would that work???? Help! Please!
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I just made these last weekend and have been enjoying one as part of my breakfast all week. The only tweak I made was 1t of lemon extract instead of the 2t of vanilla extract. I don’t really like vanilla extract and I love lemon and blueberry. They came out so well! They freeze and thaw so well. At first I was afraid they weren’t sweet enough but after having a few of them I can say that I enjoy their subtle sweetness. Thanks for the recipe!
Amanda, your recipes are just incredible! Thank you so much for posting them. I can’t wait to try this muffin, must taste amazing!
These look amazing! I love blueberry muffins but not while blueberries all that much
Oh man, story of my life in taking bites and the whole thing is gone before photographing. These look amazing, the bite shot surely doesn’t lie.
These do look beautifully biteable. Ave and I have flax powder in our oatmeal every day so I don’t see why we can’t have it on our muffins too.
BLUEBERRY MUFFINS. I love blueberries. I think they’re one of my favorite berries. I still need to pre-order your cookbook. You’re going to be one of the new cookbooks (hopefully) on Walmart shelves in a few years. That would be awesome!
“What if I take a bite and end up eating the whole thing?” TAHT happens to me more times than I care to mention – and let’s not even talk about if the sampler is my daughter! I’ve had to change my serving bowl to accommodate a smaller quantity (happened in an upcoming salmon cutlet post) just cos of her! But – back to these – simply glorious – wish I had one with my cuppa this morn! Ground flax is the bombdiggity – I’ve been adding fistfuls of it to our weekend waffles and they are amazing – and they make me feel so good too 🙂
I’ve pre-ordered your book, Amanda and cannot wait – 7…6…days and counting! Happy Wednesday lady!
I think these should be your celebration muffins! 7 days, yay! You amaze me. Can’t wait for your book
I stress about the bite shot too. Like, I have big front teeth. What if the bite is too top tooth dominant and everyone can see how much of a buck tooth I am? Will that distract them from the delicious food in the photo? WHAT DO I DOOOOO?! Seriously, us bloggers put ourselves through so much unnecessary drama 😉
Gorgeous! I could totally go for a warm muffin right now. Also, so crazy that it’s only 1 week away until your book is out!
These are beautiful. Maybe this is weird, but I love muffins crumbled into plain yogurt.
These muffins look very bitable! And all of those bite issues have definitely happened to me. You know what else gives me performance anxiety? Frosting and drizzling! I’m about to frost a carrot cake, wish me luck!
I’ve been really obsessed with flax lately…I’ve been adding them to banana bread, banana muffins, baked oatmeal, etc so this looks awesome! I wonder what kind of GF flour would work best for this one? I am dying to eat this!
oh these look delicious! I love blueberries in my oatmeal. frozen blueberries that is. and in case you are looking for me today, I lost my phone yesterday! I KNOW. I can’t believe it either. so until I get a new one (hopefully I receive it today via fedex), I am a bit off the grid.