Pinch of Yum · by Lindsay Ostrom★ 4.4
Oatmeal Flax Blueberry Muffins
NUTRITION · PER SERVING45M COOK
CAL 11%·PRO 10%
CARBS 36G67% OF CAL
2G FIBER16G OTHER18G TOTAL SUGAR
FAT 6G25% OF CAL
3G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender oatmeal and flax muffins studded with blueberries and topped with a sweet glaze. A wholesome breakfast muffin that's simple to make and nourishing.
mainamericanbaked good🥧 baking dish🔥 ovenvegetarian
View the full recipe on Pinch of Yum →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1/2 cup rolled oats or old fashioned oatmeal
- 1/2 cup buttermilk (or regular milk + 1 teaspoon vinegar)
- 1 1/2 tablespoons salted butter, melted
- 1 egg
- 1/3 cup brown sugar
- 1/2 teaspoon vanilla
- 1/2 cup + 1 tablespoon flour
- 1 heaping tablespoon ground flaxmeal
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup fresh blueberries
- 1 tablespoon cold butter, cut into small pieces
- 3 tablespoons flour
- 1 tablespoon brown sugar
- 1/4 cup powdered sugar
- 1/2 tablespoon milk
At a glance
PER SERVING · TIME 45M
CAL 11%·PRO 10%
CARBS 36G67% OF CAL
2G FIBER16G OTHER18G TOTAL SUGAR
FAT 6G25% OF CAL
3G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 15m
- Sodium
- 268mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 123mg
- Calcium
- 50mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 268MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.