Blueberry, Oatmeal and Flaxseed Muffins

By • December 23, 2013 • 152 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.
Jump to Comments (152)

Topics: Breakfast

Comments (152) Questions (6)


4 days 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!


21 days ago Jenna Wertheim Cieslinski

Any idea of nutrition facts?


about 1 month 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)


about 1 month 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!


about 1 month ago Daniel

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


about 1 month ago eleanor

Yogurt instead of buttermilk?


about 1 month ago Mary

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


about 1 month 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!


2 months ago Lauren Cappell

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


about 1 month ago Mary

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


2 months ago Angela

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


2 months ago Denika

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


2 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!


2 months ago elf1

Without doubt the very best muffins! In the UK we have a Ginger and orange marmalade that I just love so I add the last 1 TBSP that was left in the jar to the mix before baking and sprinkled the tops with wheatgerm and a little Demerara sugar....Thank you so much for the recipe, a real winner!


3 months ago piccantedolce

has anyone made these with frozen berries?


3 months ago lalf

Yes, a few of us have, with success. See the earlier comments from 11 months ago for details.


3 months ago George H

The baking soda seems to be overwhelming. Why not just use baking powder?


3 months ago Denika

Agreed absolutely with lisina's post


3 months ago bottomupfood

Coconut oil is not appropriate for this recipe. 1) It is not a "neutral oil." 2) At room temp it does not mix with the other wet ingredients, leading to pockets in the dough. 3) the resulting muffins had poor structural integrity.


3 months ago lisina

Disagree on points 2 and 3. If you warm the oil just enough for it to liquify (which it will do in it's own in a hot kitchen) it will mix in just fine. Then once they are cool, I find they hold together nicely because the coconut oil in them is solid at room temp. That has been my experience anyway. As for point 1, if you don't like the flavor of coconut oil, it's a nonstarter.


25 days ago bottomupfood

Yes, of course warming the oil will cause it to liquefy. But that doesn't change the fact that it's not a liquid at room temperature. And whether you like the taste or not doesn't change the fact that it's not a neutral oil.


4 months ago Kristin Kosglow

Good. I like the density, but they definitely need salt.


5 months ago Catherine Goggins

So thankful for this recipe! I make them all the time and love adding apples, raisins, dried cranberries, and/or dried apricots (chopped). Great results with milk, almond milk, and yogurt as well as apple sauce in place of half the oil. I keep these in the freezer and they've become my go-to snack.


5 months ago kbcooks

I love this recipe and make it all the time. Recently, I didn't have any blueberries on hand, so I used a bag of fresh cranberries instead. I also threw in a cup of walnuts. They were fabulous. A little tarter than the blueberry ones, but still great. Thank you for this is one of my favorites


5 months ago Frances Peets

Thanks for the cranberry suggestion. Will have to try that!


7 months ago eleanor

My entire family absolutly loves these muffins. i usually only use just a little over one third the amount if sugar called for and they are still absolutly delicious. Also i just tried the recipie with banana and coconut added in and they were divine.