Blueberry, Oatmeal and Flaxseed Muffins

By • December 23, 2013 • 113 Comments



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.
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Comments (113) Questions (5)

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6 days ago The Narwhalcookie

Haha; I, too, forgot to use the water, but they turned out great anyway. Perhaps a tad bit too dry, but the flavors in this recipe are certainly all in the right place. Thanks for sharing!

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18 days ago chris

My (nearly) 4 y/o granddaughter made these, pretty much by herself. Fantastic recipe, and okay to take to school, where any type of nut is banned. I put all the ingredients on the counter; had her grind the flax seeds in the coffee grinder; and showed her how to make buttermilk. (Breaking eggs is still a challenge!) She measured everything, and mixed it all up, as I read off the recipe. The batter was so goopy that I was sure we'd blown it ... but the muffins turned out beautifully, and were very tasty. She was so proud! Next time, I think I'll use less brown sugar, and extra blueberries. Oh, as a couple of people mentioned, it made more than expected; I halved the recipe, and had 17 full sized muffins.

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25 days ago Mamashayna

I substituted yogurt for buttermilk because I did not have any, and coconut flour for half of the whole wheat flour. They are divine!

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about 1 month ago Haley Sonneland

Haley handles PR and marketing for Food52

I got nearly 36 muffins from one batch! So delicious - flew off the counter in the office!

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2 months ago jularcher

These are great & were devoured within a day chez nous. Great for breakfast. I halved the recipe and still had more than 12 muffins. I also reduced the sugar and used yogurt and a mashed banana since I didn't have buttermilk, but they still turned out well. I also threw in a chopped apple that was wrinkling in the fruit bowl. Delicious!

Merrill

2 months ago Merrill Stubbs

Merrill is a co-founder of Food52.

Those sound like great adaptations! Will have to try them.

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3 months ago Janet West Griskonis

Why isn't the water listed as an ingredient...totally forgot this and they turned okay

Merrill

2 months ago Merrill Stubbs

Merrill is a co-founder of Food52.

Sorry about that -- we don't typically include water in the ingredient list. But you're not the first to leave it out and say they turned out fine! It's a pretty forgiving recipe...

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3 months ago LAE

The Cup to gram conversions seem way off!

Merrill

3 months ago Merrill Stubbs

Merrill is a co-founder of Food52.

I've made these several times and weighed and measured the ingredients myself. If you're concerned, I'd use the weights, as that is how the recipe was originally written.

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3 months ago Barbara

another viewer calculated 270 calories per muffin.

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3 months ago Denika

Any nutritional info such as calories?

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3 months ago jack

I make these substituting a comination of erythritol & stevia in place of sugar. These are natural zero calorie sugar substitutes and they come out very good. I normally have them for breakfast for their high fiber and protein content. My seven year old grandaughter will take them in her lunch.

Stringio

3 months 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 months ago Erin Donovan

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

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4 months 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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4 months 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

4 months 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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4 months ago Erin Donovan

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

Merrill

4 months ago Merrill Stubbs

Merrill is a co-founder of Food52.

So sorry to hear it! How was the texture?

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4 months ago Nancy

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

Merrill

4 months ago Merrill Stubbs

Merrill is a co-founder of Food52.

Yes, that should be fine.

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4 months 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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4 months ago michele

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

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4 months ago lalf

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

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4 months ago Tracie

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

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4 months ago lisina

ive made them with almond milk and it works too.

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5 months 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.