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Blueberry, Oatmeal and Flaxseed Muffins

Merrill Stubbs
  • minutes
  • Serves 24

INGREDIENTS

2 cups

Blueberries

2

Eggs, large

450 g

Rolled oats

1 tsp

Baking powder

4 tsp

Baking soda

300 g

Brown sugar, light

4 tsp

Cinnamon, ground

280 g

Whole wheat flour

1 cup

Neutral oil

80 g

Flaxseed, ground

2 cups

Buttermilk