The Muffin Recipe

I posted these muffins on my instagram a few days ago and then had a few people ask for the recipe.  It originally came from HERE, but I made a tiny adjustment so I'll include the recipe below. You can adapt this recipe with whatever you have around the house- I made some major adjustments HERE- they were tasty, but a little crumbly. So adapt as you find necessary and enjoy!



Blueberry Oatmeal Flaxseed Muffins

2 Cups Whole Wheat Flour
5 1/2 Cups Rolled Oats
1 1/2 Cups light brown sugar
2/3 Cup Ground Flaxseed
4 tsp baking soda
1 tsp baking powder
4 tsp ground cinnamon
2 large eggs
1 Cup vegetable oil
1 Cup whole milk greek yogurt
1 Cup whole milk
2 Cups frozen or fresh blueberries

Preheat oven to 350F. Spray or line 2 muffin pans. 

Whisk together dry ingredients (from whole wheat flour to cinnamon).  In another bowl, whisk together wet ingredients (from eggs to whole milk). Comebine dry and wet ingredients until just combined. Fold in blueberries.

Fill prepared muffin pans and bake for about 20-25 minutes. A cake tester will come out clean. Allow muffins to cool for about 5 minutes in pans and then turn out.

Leftovers can be kept in an airtight container in the refrigerator (I haven't tried freezing them, but let me know if you do). Refresh leftover muffins at 300F for about 8-10minutes.

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