Blueberry Oat Flaxseed Muffins

Sometimes after the kids get home from school we make muffins...   Either I make my tried and true recipes or I look up a recipe online and try it out.
Today, I looked one up -- Blueberry Oat Flaxseed Muffins -- and tried it...

I added flour and flaxseed

My helper added cinnamon, baking powder, baking soda and salt

Then he added oats (large flake oats, not fast oats)

This is where we started straying from the recipe - we were supposed to add 2 tbsp of flour to the blueberries. 

We mixed our wet ingredients - added it to the dry and then added the frozen blueberries

The batter did turn a bit blue...  Over all, the muffins were a success!

Kids ate a muffin after dinner, they LOVED them!  So looks like this recipe will make it into my "tried and true" book.

Recipe 

1 cup Large Flake Oats

1 cup Greek Style Yogurt

2/3 cup brown sugar

1/3 cup oil

1 egg

1 tsp vanilla

1 cup all purpose flour

3 tbsp ground flax seed

1 tsp cinnamon

1 tsp baking powder

1/2 tsp salt

1/2 tsp baking soda

1 cup frozen blueberries

• Preheat oven to 375
• In a large bowl, combine oats, yogourt, sugar, oil, egg and vanilla.
• In a separate bowl, stir flour with flaxseed, cinnamon, baking powder, baking soda and salt. Stir all but 2 tbsp into oat mixture.
• Toss blueberries with reserved 2 tbsp flour mixture. 
• Fold blueberry flour mixture into batter until just mixed.
• Place in 12 muffin cups. 
• Bake 23 - 25 minutes or until golden.

Recipe adapted from Robin Hood