Oatmeal Blueberry Muffins


  • 1/2 c. quick oats
  • 1/2 c. whole wheat flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 c. brown sugar
  • 1 tsp. cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. salt
  • 1 Tbsp. ground flax seed
  • 3 Tbsp. water
  • 1 c. unsweetened applesauce
  • 1 c. fresh or frozen blueberries
  • 1/3 c. pure maple syrup


  • 1 c. powdered sugar
  • 2 Tbsp. fresh lemon juice
  • 1/4 tsp. pure vanilla extract
  • 1/4 tsp. pure almond extract


  1. Preheat oven to 350˚F. In a small bowl mix the flax seed with the water. Stir to combine and then let sit for 5 minutes.
  2. In a large bowl, whisk oats, whole wheat flour, baking powder, baking soda, salt, spices and brown sugar until well combined.
  3. Make a well in the center and add the applesauce, maple syrup and flax seed mixture. Stir just until thoroughly combined. Stir in blueberries.
  4. Put paper liners in muffin tins and fill each to the top with the muffin mixture. Bake at 350 degrees for 18-25 minutes or until knife inserted in center comes out clean.
  5. Remove from tins and let cool on a cooling rack.
  6. Mix all glaze ingredients together and drizzle over each muffin.
Browse Cook(s): Cinda Sanner Micheff Sisters
Browse Theme(s): Desserts

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