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)

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3 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.

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about 1 month ago Jeremy Beker

Software Engineer at Food52

Really great, especially with fresh picked blueberries.

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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.

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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

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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!

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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.

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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!

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4 months ago Alexis Bianchi

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

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4 months ago Laura

How much water goes into this recipe?

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4 months ago Denika

3/4 cup

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4 months ago Denika

They have it listed in the directions

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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!

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4 months ago Denika

Prob ok to skip

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6 months ago Jenna Wertheim Cieslinski

Any idea of nutrition facts?

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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)

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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!

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7 months ago Daniel

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

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7 months ago eleanor

Yogurt instead of buttermilk?

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7 months ago Mary

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

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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!

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7 months ago Lauren Cappell

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

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7 months ago Mary

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

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7 months ago Angela

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

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4 months ago Robin Streator

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

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7 months ago Denika

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

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7 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!

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7 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!

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8 months ago piccantedolce

has anyone made these with frozen berries?

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8 months ago lalf

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

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4 months ago Robin Streator

yes i have but had to thaw and drain and pat dry first, otherwise to moist.

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8 months ago George H

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

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8 months ago Denika

Agreed absolutely with lisina's post

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8 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.

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8 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.

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6 months 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.

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9 months ago Kristin Kosglow

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

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10 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.

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10 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 recipe...it is one of my favorites

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10 months ago Frances Peets

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

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12 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.

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about 1 year ago Janet West Griskonis

I used old fashioned

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about 1 year ago SilverPalate

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

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about 1 year ago SilverPalate

Are the rolled oats quick or old fashioned? Thanks!

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about 1 year ago Ned Semoff

So yummy and easy to make!

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about 1 year 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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about 1 year 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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about 1 year ago Amanda Bruggman

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

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about 1 year 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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about 1 year 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.

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about 1 year ago Merrill Stubbs

Merrill is a co-founder of Food52.

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

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about 1 year ago Jenni

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

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about 1 year 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!

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about 1 year 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 year 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 year 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 year 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 year 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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over 1 year 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!

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over 1 year ago Merrill Stubbs

Merrill is a co-founder of Food52.

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

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over 1 year ago Janet West Griskonis

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

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over 1 year 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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over 1 year ago LAE

The Cup to gram conversions seem way off!

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over 1 year 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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over 1 year ago Barbara

another viewer calculated 270 calories per muffin.

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over 1 year ago Denika

Any nutritional info such as calories?

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over 1 year 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.

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over 1 year 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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over 1 year ago Erin Donovan

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

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over 1 year 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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over 1 year 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!

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over 1 year 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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over 1 year ago Erin Donovan

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

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over 1 year ago Merrill Stubbs

Merrill is a co-founder of Food52.

So sorry to hear it! How was the texture?

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over 1 year ago Nancy

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

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over 1 year ago Merrill Stubbs

Merrill is a co-founder of Food52.

Yes, that should be fine.

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over 1 year 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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over 1 year ago michele

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

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over 1 year ago lalf

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

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over 1 year ago Tracie

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

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over 1 year ago lisina

ive made them with almond milk and it works too.

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over 1 year 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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over 1 year ago sean

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

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over 1 year ago Hina

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

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over 1 year 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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over 1 year ago Heidi

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

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over 1 year 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!

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over 1 year ago Merrill Stubbs

Merrill is a co-founder of Food52.

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

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over 1 year 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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over 1 year 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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over 1 year 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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over 1 year 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!

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over 1 year 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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over 1 year 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.

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over 1 year 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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over 1 year ago Frances Peets

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

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over 1 year ago lisa

fat and saturated fat?

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over 1 year 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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over 1 year 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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over 1 year 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!

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over 1 year ago Becky

I've made these muffins twice. The first time I followed the recipe exactly (including filling the muffin liners to the top) and they overflowed and sunk in the middle! (They were wicked good, though.) I am only able to get single acting baking powder where I live so I'm wildly guessing that may be the reason as this only happens when I use too much baking powder in a recipe. I made them again, this time using 1 tsp of baking powder and 1/4 tsp of baking soda for each cup of flour, reduced the sugar to 200 grams only because I use organic brown sugar from France and it tends to be very sweet, and filled the muffin cups only 3/4 full. They came out with nice and rounded muffin tops and didn't overflow. This recipe is a keeper - my son goes to these as his snack instead of his usual nutella and bread!

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over 1 year ago Barbara

Thanks for the calorie calculations….prettt fair..

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over 1 year ago MarenM

Do you think it'd be possible to substitute Kefir for the buttermilk? My boyfriend is lactose intolerant and it's easier to get lactose-free kefir than buttermilk!

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over 1 year ago Becky

Yes! I live in France and can't find buttermilk here so I always substitute with kefir or "fermented milk" (lait fermentée). I used it in this recipe and the muffins came out great.

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over 1 year ago Barbara

Calories per muffin?

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over 1 year ago mbierlich

Hi Barbara, I used myfitnesspal and they came out to about 270 per muffin. Pretty decent and one really is pretty satisfying!

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over 1 year ago michele

These were fantastic!!! I made them for a brunch. I will definitely add nuts next time(because I love them) and I think I will try to cut the coconut oil. I made a half batch and the 1/2c of oil still seemed to leave the bottom greasy. I like the idea of using applesauce maybe half applesauce half oil. Thanks again for the great recipe. This is a fantastic on the go breakfast!

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over 1 year ago lisina

i read your comment and realized i used the full amount of coconut oil for my half batch. maybe a happy accident. mine came out insanely moist, and not at all greasy, possibly because the coconut oil is solid at room temp? i'm not sure, but i would definitely recommend trying the coconut oil on your next batch if greasiness was a problem.

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over 1 year ago lisina

i am in LOVE with these muffins. i halved the recipe and used coconut oil and regular mil because it was all i had. also, i had a brown banana that i needed to use or lose, so i threw that in too. with the extra moisture from the banana i had to leave them in the oven for an extra 10 minutes (35 total), but they turned out so light and fluffy and heavenly. this is now going to be my go-to muffin base.

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over 1 year ago lisina

*regular milk

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over 1 year ago lalf

Hi Rochelle and all,
FYI, with my muffins, I filled the cups all the way up, mostly because I wasn't aware at the time of the more-than-12-muffins produced in the (1/2) recipe I made. And of course, as I wrote originally, the resulting muffins were "light, fluffy, well-textured and beautifully rounded." I must say I am intrigued by the science here, too, and will follow with interest anyone else's further / reported experiments.

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over 1 year ago Rochelle Bernold


Hi Antonia !
Flat muffins are definitely a downer. . . I bet that my dark brown sugar added a bit more acid to the recipe because of the molasses, making the original leavening proportions work well. I used dried blueberries too, but did NOT presoak them at all. That said, this is a healthier and delicious muffin - but it's probably never going to result in a high dome.
Did you fill the muffin cups right up to the top ?
What you see going into the oven is about what you will see coming out; with only a modestly rounded top. Maybe I'll try reversing the leavening next time myself ( after my grandsons come to visit and finish off the remaining 25 muffins that are waiting in the freezer ;-)

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over 1 year ago Merrill Stubbs

Merrill is a co-founder of Food52.

These muffins do not rise very much, which is why you fill the cups so high -- but after reading about everyone's experiments, I'd like to try making them with the reverse leavening proportions. Will report back!

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over 1 year ago Rochelle Bernold

It would be great fun to have our 2 muffins side by side to compare the texture, IALF.;-) I had the same question about the leavening in a treasured old pumpkin bread recipe , and when I tried reversing the leavening proportions the loaves made with more baking soda were much better. There's probably a rule of thumb we should know about here - Maybe Merrill or Rose can help?
Or is the rule " When in doubt, follow the recipe ! "

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over 1 year ago lalf

Hi Rochelle, I still don't know how to explain this. I posed my issue in the "Questions" section of this recipe, and the reply concerned the science involved in the reaction, which I understand, having read it myself on Wiki a few hours before picking up Food 52's reply. All I can say is that I used fresh buttermilk, reversed the soda-powder amounts, and the muffins were beautiful: light, fluffy, well-textured and beautifully rounded. And quite yummy! :D

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over 1 year ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I used the recipe as written (substituting dried blue berries) and my muffins hardly rose at all. My ancient recipe for buttermilk bran muffins calls for the reverse proportions so I'll try it your way next time. ;o)

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over 1 year ago Rochelle Bernold

Regarding the question IALF asked about leavening : it does seem counter intuitive, but I've noticed that in some recipes using an acid ingredient ( like buttermilk ) there is sometimes more baking soda than baking powder in the recipe. When I cut the ingredients in half as you did, I used 2 tsp; of soda but only 1/2 tsp. of baking powder .

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over 1 year ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Have any of you who've made these oiled/buttered your muffin tin instead of using paper liners? I don't keep the latter on hand, as my tin is well seasoned, and I prefer more trees/less paper. Thanks, everyone. ;o)

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over 1 year ago Merrill Stubbs

Merrill is a co-founder of Food52.

Yes, as you can see from the photo we made them for the photo shoot in oiled tins without paper liners. They came out of the pans just fine, with a little gentle nudging from a sharp knife.

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over 1 year ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Thanks, I didn't pay close attention to that photo. I saw the photos of Clara eating one made with a paper liner, and the directions don't offer greasing the tin as an alternative. Just wanted to make sure. Thanks again. ;o)

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over 1 year ago MrsPrincess07

I have cast iron muffin and bread pans. A generous smear of butter works quite well!

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over 1 year ago lalf

I, too, made these and we loved them. However, most of my recipes that call for baking soda and baking powder (within the same recipe) call for more powder than soda. So I thought there was a typo in your recipe. Therefore, since I halved the recipe when I made it, I used 2 tsp baking powder and 1/2 tsp baking soda. They turned out beautiful in the pan, fluffy and rounded, the way I like a muffin to appear… And of course moist and delicious.

So I'm intrigued now and wonder if you would be able to check with the original author of the recipe that her amounts shown for baking powder and baking soda are in fact correct — or should be reversed.

Also, as others have commented, the recipe makes more muffins than 24 / 12, and indeed my half recipe produced 15, not 12.

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over 1 year ago Rochelle Bernold

What a wonderful recipe ! Last month, when I was " babysitting " for my teenage grandsons,I was troubled that they never got up in time to eat a real breakfast before racing out to catch the schoolbus ;-(
I was thinking of making granola bars for them to grab in the morning, but these will be perfect ! I just baked 1/2 recipe which yielded 14 muffins that I can freeze ( OOOPS ! only 12 left ;-) for the next time I visit.
I swapped ww pastry flour for the regular ww flour, added 1/2 tsp. real maple flavor ( King Arthur ) used dark brown sugar, apple-juice sweetened dried blueberries which I didn't bother to soak, and chopped toasted pecans. I topped each muffin with a few pecan halves .
I'd better get them into the frezer before I wolf down another !
Thank you so much Merrill for a great recipe .

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over 1 year ago Rachel C.

These are delicious! I subbed maple syrup for brown sugar and apple sauce for canola oil as healthier alternatives, and the muffins couldn't have turned out better. My muffins held together well, had a pleasing, slightly chewy texture, and ended up rising a bit more than shown in the photos above.

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over 1 year ago Stacey Merwin

How much applesauce did you use?

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over 1 year ago Rachel C.

I completely subbed the oil out for applesauce!

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over 1 year ago robyno

These were a big hit so I will definitely be making them again. I am wondering, however, what I can do to make them hold together a bit more? They are so crumbly that I am eating them with a fork! Should I add more whole wheat flour?

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over 1 year ago Mariam

Little Clara to the rescue!?!? I, too, am a creature of habit when it comes to breakfast. For the past year, my routine has been a slice of sprouted toast with some kind of nut butter, a piece of fruit (apple, banana, etc.), and a double espresso. After reading your story, I decided to bake the muffins during one of the wild card game half-time shows. (My team wasn't winning anyway.) I substituted oat flour for the whole wheat flour, used frozen blueberries instead of fresh, and (accidentally) forgot the water. I broke off the edge of one (while still warm) to taste and...OH MY GOODNESS! I can't wait to have one with my espresso today. Thank you Little Clara (and mom) for this recipe!

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over 1 year ago Merrill Stubbs

Merrill is a co-founder of Food52.

You're very welcome!

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over 1 year ago mbj913

these are quite good, very hearty. i used coarse corn meal, as i did not have flax, which worked well with the (frozen) blueberries. sprinkled a tiny bit of course sugar on top. next time i'll make a whole batch and freeze half as merrill suggests.

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over 1 year ago Baker_D

Made half the recipe this morning for 12 perfect muffins. I still have 10 lb of frozen blueberries from my summer haul to use, and think these will be in rotation quite frequently. I am typically no fan of muffins because they are often too sweet and cake-like. These have renewed my faith in muffins as healthy breakfast fare (I think it's all the oats. Love the high oat ratio.) Thanks, Merrill!

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over 1 year ago Hina

Just made these (half the recipe and following to a T) and they are super tasty and easy to make. Thanks for sharing!

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over 1 year ago cmac

Great! I'd been looking for a wholesome, tasty everyday breakfast muffin recipe. Very satisfying and nutritious, very oaty and tasty. I had no berries, but soaked raisins and dried cherries in a little warm water and used those, along with a few handfuls of walnuts to see us through from breakfast to lunch. I used olive oil as I had no canola, and liked it, but I'm used to the taste of olive oil in baked goods. I added a little vanilla just because!

I love that this recipe can be a basis for a lot of variations. Definitely adding these to the heavy rotation! Thanks.

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over 1 year ago Merrill Stubbs

Merrill is a co-founder of Food52.

So glad you enjoyed them! Using dried cherries is a great idea.

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over 1 year ago JennieGreene

Just made these and they were wonderful!! Huge hit with my kids (7yr and 4yr). I halved the recipe and I still got 15 muffins. I used sprouted rolled oats, whole sprouted spelt flour, 1/4 cup coconut palm sugar, 1/4 sucatant, 1 TBL pure maple syrup and coconut oil for the oil. I also used fozen wild blueberries (I did not thaw them first) Delicious, super easy...this one is a keeper! Thanks for the recipe! Loved it!

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over 1 year ago Merrill Stubbs

Merrill is a co-founder of Food52.

So glad you liked them!

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over 1 year ago Gerri Shakra

Way too much sugar.. Honey or agave are no better... google them for info.. I would simply cut back on the sugar.. maybe add extra blueberries...

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over 1 year ago MrsPrincess07

I will agree to disagree. I personally think there is nothing wrong with the recipe and will keep it as is except for the type of oatmeal I use.

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over 1 year ago Merrill Stubbs

Merrill is a co-founder of Food52.

If it's too much sugar for you, by all means cut some out -- otherwise, I'm sure there are plenty of recipes out there that might be more to your taste.

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over 1 year ago Fiona Stevens

Is it possible to sub something for all that sugar? Any ideas?

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over 1 year ago MrsPrincess07

Honey would be good in this!

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over 1 year ago Fiona Stevens

About half the sugar amount of honey then I'm guessing?

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over 1 year ago MrsPrincess07

I find that if I am subbing in honey, I use less as it seems to overpower the recipe. Try half and see how you like it. If you like a strong honey flavor, use more than half. Otherwise you will end up with a subtle sweet flavor. Molassass would be another idea. I haven't baked with it much so I personally don't know how strong that would be and it you would still use half or even less half. Something else to think about.

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over 1 year ago Lara Pearson

Can you provide nutritional info?

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over 1 year ago MrsPrincess07

I've read before that nutritional info is not supplied here bc these are often recipes people invent or "re-invent". If you do a google search you can find calorie calculators and manually enter the recipe to gt a guesstimate of what the nutritional info is.

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over 1 year ago Gerri Shakra

Rather than soak the oats I prefer to run them through the food processor.. controls the moisture

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over 1 year ago Mio

Yes I sub Irish all the time. They do better if soaked in the liquid for about 20 min., but even if you don't they will just be firmer in the finished product. I actually prefer this texture...some don't. Yes, you can sub butter. A better flavor for sure and richer.

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over 1 year ago MrsPrincess07

Thank you so much!

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over 1 year ago MrsPrincess07

Hello!

I have two questions for anyone that may know:
1) Can you successfully sub in part of the Rolled Oats with Irish Oats (I just bought some in bulk).
2) How about melted butter in place of the oil? I'm still learning how to sub various fats for each other.

Thank you!

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over 1 year ago Phuong Tran

Only olive oil on hand in house- anyone tried that sub?

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over 1 year ago Mio

Yes you can sub but the taste will be different. If it is a light olive oil, it will be less noticeable. A virgin olive oil will stronger in flavor.

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over 1 year ago Carol C

Do you have a non-dairy substitution recommendation for the buttermilk by any chance?

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over 1 year ago Mio

Just use coconut milk. Plain or if you like the vanilla would work well. Almond milk would be another good sub.

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over 1 year ago Carol C

Thank you!

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over 1 year ago Brittany

I used soy milk (or you could use coconut milk) and 1 Tbs. of white vinegar (or you could use lemon juice) in place of buttermilk. Mix the two and let sit for 5-10 min.

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over 1 year ago DVE

Adorable baby pictures but I just made these and, at least to my taste, they have an unpleasant oily aftertaste. They were nat a hit in my taste :-(

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over 1 year ago Merrill Stubbs

Merrill is a co-founder of Food52.

Sorry to hear you weren't happy with these. They have never tasted oily to me - just very oaty!

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over 1 year ago Angela @ the well-worn apron

These are in the oven right now and I can't wait to try them. But I do have a question. Does the cinnamon goes in with the other dry ingredients? That's where I put it.

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over 1 year ago Merrill Stubbs

Merrill is a co-founder of Food52.

Yes, sorry about the omission!

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over 1 year ago Caroline C

Do you freeze the extra muffins? I can't imagine any muffin would be virtuous enough to eat 24 in the time that they would stay fresh...

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over 1 year ago Merrill Stubbs

Merrill is a co-founder of Food52.

Yes, I froze half of my last batch. You can also halve the recipe, which I've done a couple of times.

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over 1 year ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I am so pleased, and thankful, to see the ingredients listed in grams! Looking forward to trying these, though I won't be using fresh blueberries until they're in season here. I'll probably used dried tart cherries for now. Stay tuned . . . ;o)

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over 1 year ago Chocolate Be

Oh yes! It is such a pleasure to see ingredients by weight! If you do a lot of baking in several different locations it can make all the difference between a great end product and a so-so result. Thanks so much.

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over 1 year ago elanac

Hi Merrill,
I just made these as written, but they made more than a dozen muffins. I filled a standard muffin pan plus a pan of 6 jumbo muffins.

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over 1 year ago Merrill Stubbs

Merrill is a co-founder of Food52.

Yes, you're right -- I had the yield at half what it should be! Sorry about that, and thanks for pointing it out.

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over 1 year ago Hina Khokhar

For those of us who don't have a kitchen scale, can we have cup measurements please?

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over 1 year ago Merrill Stubbs

Merrill is a co-founder of Food52.

Just added them!