Blueberry, Oatmeal and Flaxseed Muffins

By • December 23, 2013 • 126 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.
Jump to Comments (126)

Comments (126) Questions (6)

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19 days ago Janet West Griskonis

I used old fashioned

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19 days ago SilverPalate

Thanks for the quick reply Janet. Now I can still make these for breakfast!! :-)

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19 days ago SilverPalate

Are the rolled oats quick or old fashioned? Thanks!

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19 days ago Ned Semoff

So yummy and easy to make!

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21 days ago Kristen

Yummy. I made them vegan by replacing the 2 eggs with chia seeds (Grind 4 tablespoons of chia seeds, add 6 T water and let soak for a little while). I also substituted almond milk for the buttermilk.

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23 days ago Sandy

I have made these muffins twice both times with delicious results! The second time around, I made half the recipe and reduced the oil to two tablespoons by adding 113gr of unsweetened applesauce and omitting the water. Came out moist as ever. I calculate the calorie savings at about 55 to 60 cals a muffin!

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23 days ago Amanda Bruggman

Love these! Substituted honey for the brown sugar with great results!

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23 days ago mstew

Curious as to the absence of salt -- I made per the recipe and while OK, they did seem flat. Anyone else wish for the addition of a 1/4 to 1/2 tsp of kosher or Maldon?

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23 days ago Travler2130

I tweaked this a bit and they turned out SOOOO yum! Excellent for breakfast as I halved the sugar (by accident). So, because it's only my husband me, I didn't want to make 24 muffins so the first thing I did was half the recipe. Instead of just flaxseed meal I subbed 1TB of flax seed for the meal and also subbed 1TB of wheat germ for the meal. I added 1tsp of baking powder instead of 1/2tsp as someone mentioned they didn't rise much. (Btw, this didn't help. They are very dense but in a good way.) I only added 1/2C brown sugar as I was going to add 1/2C agave to the wet ingred but I forgot. The last thing I added was 1tsp of vanilla. I still had enough batter for 12 muffins and a small loaf cake. Someone else said these froze well so I will have quite a few for the freezer. Yay! This is a definate keeper that I will be making next time my children visit.

Merrill

23 days ago Merrill Stubbs

Merrill is a co-founder of Food52.

Thanks for the feedback! Love the addition of wheat germ.

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26 days ago Jenni

The hearty flavor of these is fantastic. I'd love to see mine rise a tad more though, any suggestions?

Merrill

23 days ago Merrill Stubbs

Merrill is a co-founder of Food52.

They don't rise a lot, but that's one of the reasons I like them. To me, the denseness is a good thing!

Stringio

29 days ago Melissa Ostlund Helmink

A new favorite in my house! I made them in small loafs and they froze well also. All my boys devoured them.....thanks for sharing!

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about 1 month 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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about 1 month 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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about 1 month 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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2 months 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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3 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

3 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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4 months ago Janet West Griskonis

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

Merrill

3 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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4 months ago LAE

The Cup to gram conversions seem way off!

Merrill

4 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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4 months ago Barbara

another viewer calculated 270 calories per muffin.

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4 months ago Denika

Any nutritional info such as calories?

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4 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.