Blueberry Flax Seed Muffins

1  cup		old fashioned oats
1  cup		buttermilk
1  cup		whole wheat flour
1  teaspoon		baking powder
1/2  teaspoon		baking soda
1/4  teaspoon		cinnamon
1  teaspoon		salt
1		egg
1/4  cup		unsweetened applesauce
1/3  cup		brown sugar
1  cup		blueberries
1  tablespoon		flaxseeds ground

Tip: Click on the ingredient links to learn the nutritional information for all the Blueberry Flax Seed Muffins ingredients. The serving size for any ingredient in Blueberry Flax Seed Muffins may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat the oven to 375 F. Spray the muffin pan with nonstick cooking spray or line the wells with paper liners.

In a small bowl, combine the oats and buttermilk and let the mixture stand at room temperature for 5 minutes. In a medium bowl, combine
the flour, baking powder, baking soda, cinnamon, and salt mix with a fork to blend and set aside.

In a large bowl and using a hand mixer, beat the egg, applesauce, and brown sugar at medium speed for 3 minutes.

Blend the oat buttermilk mixture into the egg mixture, then stir in the flour mixture until just combined try not to overwork the mixture.
Fold in the blueberries. Fill muffin cups .75 full and top with a sprinkle of ground flaxseed.

Bake 15 minutes or until a toothpick inserted into the center comes out clean.