Blueberry Oat Flaxseed Muffins

• 1 cup quick oats
• 1 cup sour cream (5%)
• 2/3 cup brown sugar
• 1/3 cup canola oil
• 1 egg
• 1 tablespoon orange rind, finely grated
• 1 cup flour
• 2 tablespoons ground flax seed
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup blueberries (fresh or frozen)

1. Preheat oven to 375u0b0F Grease or line 12 cup muffin pan. In a large bowl, combine oats, sour cream, sugar, oil, egg and rind.
2. In a separate bowl, stir flour with flaxseed, cinnamon, baking powder, baking soda and salt. Stir all but 2 tbsp of this mix into the oat mixture.
3. Toss frozen blueberries with reserved 2 tbsp flour mixture. Fold blueberry flour mixture into batter until just mixed.
4. Divide among muffin cups. Sprinkle each with additional oats. Bake in preheated oven 23 - 25 minutes or until golden and top springs back when lightly pressed. Cool on wire rack.

oats, sour cream, brown sugar, canola oil, egg, orange rind, flour, ground flax, cinnamon, baking powder, salt, baking soda, blueberries

Taken from www.food.com/recipe/blueberry-oat-flaxseed-muffins-445648 (may not work)