Blueberry, Oatmeal and Flaxseed Muffins

By • December 23, 2013 166 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.

More Great Recipes: Coconut|Blueberries|Bread|Breakfast|Fruit

Topics: Breakfast

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Comments (166) Questions (7)


10 days ago Cynthia H.

This is one of my favorite recipes! My notes, which echo some of what others have said:
1) I use powdered buttermilk (reconstituted);
2) Add-ins I like: orange-flavored dried cranberries from Trader Joe's, or fresh blueberries + chopped pecans, or cranberries + chocolate chips + pecans, all in wildly imprecise amounts.
3) It's very forgiving. I've made it without ground flaxseed and with; once I made up the difference with extra flour, twice I didn't, and every time the muffins turned out dandy.
4) These muffins freeze really well.


about 1 month ago Jeremy Beker

Software Engineer at Food52

Really great, especially with fresh picked blueberries.


2 months ago Janice Jacob

In addition to my comment below the muffins turned out fantastic. They were moist and tasted great. Not adding the 3/4 cup of water didn't seem to have an effect but I will try with the addition of water next time and note the difference.


2 months ago Janet Bareiss

I made these without adding the water and with using steel cut oats instead of rolled and using gluten free baking mix instead of whole wheat flour (adjusting the baking soda). They are perfect. Love, love, love


3 months ago Janice Jacob

I just popped a batch in the oven and have my fingers crossed. The 3/4 of water was not in the ingredient list and I missed the addition of water to the liquid mixture in the directions. The consistency seemed okay perhaps because I added an extra egg. It would be helpful if the recipe was edited with the water added in the ingredients. Thanks!


3 months ago Jen Monroe

i appreciate their density--i like my muffins to be very far away from cakey--but these seemed a bit bland, even though i added a tsp of salt. next time i might try more flavorful flours instead of whole wheat (like spelt or rye), more salt, less cinnamon, a more flavorful oil like butter, and maybe another spice like cardamom or fresh ginger.


3 months ago Laura Kohn

First time using flax meal, first time baking by weight - successful on both scores. The recipe is way easier than my (previous) standard healthy blueberry oatmeal muffin. I liked putting a bowl on the scale, then zeroing it out between ingredients. Added 1/2 t kosher salt for a half recipe plus a drip of vanilla, sprinkled some coarse sugar on top before baking - those were my only adaptations. Family gave thumbs up!


4 months ago Alexis Bianchi

I just ran out of baking soda, any suggestions? should I make it without it?


5 months ago Laura

How much water goes into this recipe?


5 months ago Denika

3/4 cup


5 months ago Denika

They have it listed in the directions


5 months ago leah_shelton_pucciarelli

i would like to try this but can't use eggs. do you think i can just skip bc of all the flax and water (my replacer of choice) or should I try to use enerG egg replacer (tapioca and potato starch mixed w water)? Thanks!


5 months ago Denika

Prob ok to skip


6 months ago Jenna Wertheim Cieslinski

Any idea of nutrition facts?


7 months ago Emily

The first time I made these, they were not quite sweet enough for my taste (or my toddler's) and the baking soda was noticable. I ended up tossing most of them, which was a shame! I like the bones of the recipe though, so I tweaked it a bit to my liking (this is a 1/2 batch):

1 cup whole wheat flour
2 3/4 cups rolled oats
3/4 cup plus 1 Tbsp light brown sugar
1/3 cup plus 1/2 tablespoon ground flaxseed
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
2 teaspoons ground cinnamon
1 large egg, lightly beaten
1/2 cup neutral oil (vegetable, olive, and coconut are good choices)
2/3 cup buttermilk
1/3 cup whole milk yogurt
1 Tbsp molasses

Follow the directions as in the original recipe. This makes a slightly sweeter, richer muffin for anyone who is interested! I also made these in my mini muffin pan, and they turned out great.
2 cups blueberries (or use other fresh berries, or dried berries)


7 months ago elf1

Just made a batch using cranberries, fresh ones, sprinkled demerara sugar and flaked almonds over the top before baking. Fab! I just love this recipe....still added my orange and ginger marmalade, just a tbsp. ..delish!


7 months ago Daniel

I use frozen berries, yogurt, and 1/2 of the sugar called for with great results.


7 months ago eleanor

Yogurt instead of buttermilk?


7 months ago Mary

The best muffins ever, we cannot have enough of them. Thanks Merrill for sharing this wonderful recipe.


7 months ago Kristin Greene

I'm excited to try this recipe! If I add dates to the mix should I soak them first? I just bought some medjool dates for the first time and am trying to incorporate them into cooking/baking. Thanks!


7 months ago Lauren Cappell

Has anyone tried subbing in yoghurt instead of the oil or buttermilk?


7 months ago Mary

Well, I used lebni and mixed it with milk to make two cups.


7 months ago Angela

I would like to try these, has anyone tried them with almond flour instead of the wheat flour?


5 months ago Robin Streator

I made them with gluten free millet flour and they were great!


8 months ago Denika

So easy to make and throw in what you like. We love them they freeze so well too they are devine!!


8 months ago shortnsweet

I kind of wasn't prepared for how delicious these are. I figured...flax? But they're divine, and came together easily. I didn't have brown sugar, so I used white and tried to add just a bit of molasses--it came out fast so I ended up with like a tablespoon in there. But I think it just amped up the spice a little--the muffins were just delicious.
Halving these worked pretty well, though I had 13 muffins. And I definitely filled the papers to the brim!