Blueberry Oat Flax Muffin

healthyflax.org ©2014

Grab a muffin, a piece of fruit and a glass of milk for a quick breakfast.

Ingredients:

• Topping:
• 1/3 cup (75 mL) quick oat
• 1/4 cup (60 mL) brown sugar
• 1/4 cup (60 mL) pecans, finely chopped
• 1/4 tsp (1 mL) cinnamon
• 2 Tbsp (30 mL) all purpose flour
• 3 Tbsp (45 mL) butter, melted
• Muffin:
• 1 1/2 cups (375 mL) all-purpose flour, sifted
• 1/2 cup (125 mL) milled flax
• 1 1/2 tsp (7 mL) baking powder
• 1/2 tsp (2 mL) baking soda
• 1/2 tsp (2 mL) salt
• 1/2 cup (125 mL) granulated sugar
• 1 Tbsp (15 mL) canola oil
• 1 egg
• 1 cup (250 mL) skim milk
• 1 Tbsp (15 mL) lemon juice
• 1 tsp (5 mL) vanilla extract
• 3/4 cup (175 mL) blueberries, frozen

Instructions:

1. Preheat oven to 350⁰F (180⁰C). Line muffin tin with muffin liners.
2. For topping: Combine quick oats, brown sugar, pecans, cinnamon and flour; mix well. Add melted butter; rub ingredients together. Set aside.
3. To prepare muffins: Combine flour, milled flax, baking powder, baking soda, salt and sugar; mix well.
4. In a separate bowl, whisk together canola oil and egg. Add skim milk, lemon juice and vanilla. Whisk until well blended.
5. Add dry ingredients to liquid. Stir until dry ingredients are thoroughly moistened. Gently fold frozen berries into batter.  Do not over mix.
6. Spray muffin tin with non-stick vegetable spray. Fill each muffin cup 2/3 full of batter. Sprinkle topping on muffins. Bake for 20 minutes or until inserted toothpick come out clean.

Yield: 12 muffins.

Serving Size: 1 muffin.