Blueberry, Oatmeal and Flaxseed Muffins

By • December 23, 2013 • 100 Comments


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Makes 24 muffins

  • 280 grams (2 cups) whole wheat flour
  • 450 grams (5 1/2 cups) rolled oats
  • 300 grams (1 1/2 cups) light brown sugar
  • 80 grams (2/3 cup plus 1 tablespoon) ground flaxseed
  • 4 teaspoons baking soda
  • 1 teaspoon baking powder
  • 4 teaspoons ground cinnamon
  • 2 large eggs, lightly beaten
  • 1 cup neutral oil (vegetable, olive, and coconut are good choices)
  • 2 cups buttermilk
  • 2 cups blueberries (or use other fresh berries, or dried berries)
  1. Heat the oven to 350 degrees F and line 2 standard-sized muffin pans with paper liners. In a large bowl, stir together the flour, oats, brown sugar, flaxseed, baking soda, baking powder and cinnamon.
  2. Add the eggs, oil, buttermilk and 3/4 cup water. Mix until the dry and wet ingredients are just combined, and then fold in the blueberries. Spoon the batter into the muffins cups, filling each cup right up to the top, and bake the muffins for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Cool in the pans for 5 minutes, then turn out onto a rack and cool completely before serving.

Comments (100) Questions (5)

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Stringio

1 day ago Kelly Dyment

Followed the instructions to a "t", except used 2 cups of frozen blueberries and they taste yummy. Trying them out for my staff snack day at school tomorrow and expecting rave reviews. Came to the site for the banana bread recipe and this one caught my eye. Glad it did!

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4 days ago Erin Donovan

I think maybe I'll try again...perhaps it was user error! :o) Thanks for response-

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4 days ago beth wood

These were awesome. I had added less oats and instead of buttermilk I used low-fat yogurt and soy milk. Literally the most successful thing I think I've ever baked (: Everyone should make these!

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5 days ago Erin Donovan

Pretty gluey...maybe the oats? Seemed like a lot of oats to the amount of flour. I followed recipe exactly. Oh well!

Merrill

5 days ago Merrill Stubbs

Merrill is a co-founder of Food52.

Darn! They should definitely taste oaty, but the texture should be pretty light and cakey. Did you by chance let the batter sit before baking? I wish I had an answer for you!

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5 days ago Erin Donovan

Um...just made these and they taste gluey and gross! Hmm...

Merrill

5 days ago Merrill Stubbs

Merrill is a co-founder of Food52.

So sorry to hear it! How was the texture?

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6 days ago Nancy

Don't have any wheat flour. Could I substitute ap flour and still get the right consistency?

Merrill

5 days ago Merrill Stubbs

Merrill is a co-founder of Food52.

Yes, that should be fine.

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11 days ago gloriawick14

The French helmet-wearing electronic duo of Thomas Bangalter and Guy-Manuel De Entertainment news Homem embraced each other during the win, but didn’t utter any words. They left that to collaborators Pharrell Williams, Paul Williams Giorgio Morode and Nile Rodgers.

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20 days ago michele

Sure can, I use almond milk all the time and it tastes great

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20 days ago lalf

"You can use any kind of milk to make buttermilk!" See: http://chemistry.about...

Flower

20 days ago Tracie

Is there a way to substitute the buttermilk for a non dairy ingredient? Would almond milk work?

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20 days ago lisina

ive made them with almond milk and it works too.

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about 1 month ago pitachip

Tried these - not a fan. Halved the recipe, needed an extra 10 minutes in the oven. I can appreciate the chewy texture, but the muffins have a raw oat flavor. I can also taste the baking soda, and salt is absent.

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about 1 month ago sean

Can I use gf flour? If so, same amount? Thanks

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about 1 month ago Hina

Yes, I used g-f oat flour, same amount, and they turned out very well.

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about 1 month ago Mio

Yes, frozan blueberries work fine just don't defrost first. They hold up a lot better when you use frozen. Toss with a bit od flour first before mixing them in at the last moment and they will remain suspended better in your muffins and not sink to the bottom.

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about 1 month ago Heidi

These were great. Has anyone used the smaller, frozen blueberries in place of the large fresh ones?

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about 1 month ago lalf

Yes, from a bag of frozen organic (small) blueberries I bought at Trader Joe's. They worked just fine, but I would have preferred a stronger blueberry flavor. Nothing beats the small, wild blueberries I've picked in Maine!

Merrill

about 1 month ago Merrill Stubbs

Merrill is a co-founder of Food52.

So true -- can't wait to make these this summer in Maine.

Mar_shoulder

about 1 month ago mbj913

agree with lalf. i usually use the small frozen ones from trader joe's for baking in the winter, but i made these with frozen blueberries we had picked over the summer and the came out fine.

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about 1 month ago Mio

Just wanted to mention that "quick breads" with baking powder/soda are best cooked right away while powder is active. Freezing after baking is better.

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about 1 month ago AnnaChris

I'm really enjoying these muffins. I halved the recipe, used yogurt in place of the buttermilk and cut the sugar a bit, using 100 grams of white cane sugar and 15 grams of molasses instead of 150 grams of light brown sugar. I'm not missing the extra sweetener and the yogurt made the batter thicker, so they have those lovely bumpy tops. Delicious and not too heavy. Thanks for a great recipe!

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about 1 month ago Stephanie

What about freezing the batter and then baking them as needed?
I have the cuisanart combo steam oven which fits my 6 muffin pan perfectly… So would be great to just bake a few to eat over a few days and then pull batter out of the freezer as we like..
Thanks!

Merrill

about 1 month ago Merrill Stubbs

Merrill is a co-founder of Food52.

I haven't tried that, but they freeze very well after they're cooked.

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2 months ago Frances Peets

Can someone help me out here - I just went ahead and mixed dry with wet and did not see the addition of "water" in the method. Is the water necessary and why wasn't it listed in ingredients section? Is it a mistake? Thanks.

Merrill

2 months ago Merrill Stubbs

Merrill is a co-founder of Food52.

It is not a mistake, no. It is fairly common not to list water among the ingredients, as it's typically not something you need to go out and buy!

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about 1 month ago Frances Peets

Merrill thanks so much for the explanation. Appreciate it. Did not know that!

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2 months ago lisa

fat and saturated fat?

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2 months ago kellee

I want to try coconut oil in this, should I melt it first and let it cool slightly before adding it?

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2 months ago lisina

if it's hot after you melt it, i'd let it cool a bit, just don't let it start to solidify again, or it will be hard to incorporated it evenly into the batter. i find the easiest way to do it is to run hot water over the jar for a while. that way it melts without getting too hot.

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2 months ago Odegaard

These were a good muffin, plain & simple. Not as dense as I thought they'd be with all of the oats. I sprinkled some sanding sugar on top, which was nice as they're not too sweet. Not sure I would make again, but if so, think I'd throw in some coconut flakes with the coconut oil. Or lemon extract in place of cinnamon. Glad I halved the recipe. Thanks for sharing it!