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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about 6 hours 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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12 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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19 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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2 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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2 months ago LAE

The Cup to gram conversions seem way off!

Merrill

2 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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3 months ago Erin Donovan

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

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3 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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3 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

3 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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3 months ago Erin Donovan

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

Merrill

3 months ago Merrill Stubbs

Merrill is a co-founder of Food52.

So sorry to hear it! How was the texture?

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3 months ago Nancy

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

Merrill

3 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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4 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.

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5 months ago sean

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

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5 months ago Hina

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

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5 months 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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5 months ago Heidi

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

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5 months 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!

Merrill

5 months ago Merrill Stubbs

Merrill is a co-founder of Food52.

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

Mar_shoulder

5 months 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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5 months 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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5 months 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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5 months 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!

Merrill

5 months 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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5 months 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.

Merrill

5 months 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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5 months ago Frances Peets

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

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5 months ago lisa

fat and saturated fat?

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5 months 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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5 months 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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6 months 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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6 months 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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6 months ago Barbara

Thanks for the calorie calculations….prettt fair..

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6 months 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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6 months 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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6 months ago Barbara

Calories per muffin?

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6 months 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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6 months 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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6 months 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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6 months 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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6 months ago lisina

*regular milk

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6 months 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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6 months 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 ;-)

Merrill

6 months 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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6 months 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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6 months 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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6 months 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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6 months 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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6 months 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)

Merrill

6 months 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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6 months 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)

Me_2009

6 months ago MrsPrincess07

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

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7 months 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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7 months 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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7 months 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.

Stringio

5 months ago Stacey Merwin

How much applesauce did you use?

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5 months ago Rachel C.

I completely subbed the oil out for applesauce!

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7 months 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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7 months ago The Little Lemon

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!

Merrill

6 months ago Merrill Stubbs

Merrill is a co-founder of Food52.

You're very welcome!

Mar_shoulder

7 months 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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7 months 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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7 months 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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7 months 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.

Merrill

7 months 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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7 months 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!

Merrill

7 months ago Merrill Stubbs

Merrill is a co-founder of Food52.

So glad you liked them!

Stringio

7 months 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...

Me_2009

7 months 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.

Merrill

7 months 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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7 months ago Fiona Stevens

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

Me_2009

7 months ago MrsPrincess07

Honey would be good in this!

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7 months ago Fiona Stevens

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

Me_2009

7 months 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.

Stringio

7 months ago Lara Pearson

Can you provide nutritional info?

Me_2009

7 months 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.

Stringio

7 months ago Gerri Shakra

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

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7 months 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.

Me_2009

7 months ago MrsPrincess07

Thank you so much!

Me_2009

7 months 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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7 months ago Phuong Tran

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

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7 months 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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7 months ago Carol C

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

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7 months 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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7 months ago Carol C

Thank you!

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7 months 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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7 months ago Diane Villani

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 :-(

Merrill

7 months 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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7 months 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.

Merrill

7 months ago Merrill Stubbs

Merrill is a co-founder of Food52.

Yes, sorry about the omission!

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7 months 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...

Merrill

7 months 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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7 months 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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7 months 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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7 months 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.

Merrill

7 months 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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7 months ago Hina Khokhar

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

Merrill

7 months ago Merrill Stubbs

Merrill is a co-founder of Food52.

Just added them!