Blueberry Lactation Muffins to Support Healthy Milk Supply
Today I am sharing one of my favorite breakfast meals as a breastfeeding mom. Lactation Support Blueberry Muffins! Some of my other favorites: Overnight Lactation Oats with Peanut Butter and Honey and Milk Makin’ Bites: a no-bake snake that gives you energy!
One of the things I loved about these muffins was how easy it was to simply grab and go. Whether we were headed out the door or I was simply in the process of chasing my toddler around and needed something in my stomach, these muffins were great for a life with two babies.
The Effectiveness of Brewers Yeast and Flaxseed
The main reason this recipe is so effective in supporting lactation is two powerful ingredients: Falxseed and Brewers Yeast
Both of these ingredients are galactagogues. A galactagogue is anything that promotes breast milk production. These powerful ingredients are so important in a breastfeeding mother’s diet! We have an entire post you can read on how they support a healthy breast milk supply. Read it here.
Ingredients for Lactation Support Blueberry Muffins
-1 c. oatmeal (I prefer rolled for this recipe, but old fashioned works too!)
-1 1/4 c. all-purpose flour
-2/3 c.brown sugar, packed
-1 tsp baking powder
-1 tsp baking soda
-1/4 tsp salt (skip if using salted butter)
-2 tbsp ground flaxseed
-2 tbsp Brewers Yeast
-1 tbsp vanilla extract
-1/2 c. Greek Yogurt (non-flavored)
-1/2 c. milk (I do 2% cows milk, however, you can sub with your choice)
-4 tbsp melted butter, unsalted (if you have salted, that’s ok, simply skip adding additional salt as the recipe calls for)
-2 large eggs, lightly beaten
-1 c. fresh blueberries
BONUS: if you’ve got an extra sweet tooth, have some Bob’s Red Mill decorative sparkling sugar on hand! You can sprinkle it on top of the batter before cooking to add some extra sweet crunch!
Directions for Lactation Support Blueberry Muffins
-Heat oven to 350°. Grease of line Muffin Pan
-Combine oatmeal, flour, brown sugar, flaxseed, baking powder, baking soda, salt and Brewers Yeast into a large mixing bowl and mix well.
-In a separate bowl, mix Greek yogurt, eggs, melted butter, & vanilla extract
-Slowly add wet mixture to dry mixture, stirring gently to combine
-Gently fold in blueberries
-Add muffin batter to muffin time, fill about 3/4 of the way
-Bake 20-25 min (use a toothpick to test! Insert it into the middle of the muffins and if it comes out clean, they are fully cooked!)