Blueberry, Oatmeal and Flaxseed Muffins

By • December 23, 2013 • 142 Comments

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Makes 24 muffins

  • 280 grams (2 cups) whole wheat flour
  • 450 grams (5 1/2 cups) rolled oats
  • 300 grams (1 1/2 cups) light brown sugar
  • 80 grams (2/3 cup plus 1 tablespoon) ground flaxseed
  • 4 teaspoons baking soda
  • 1 teaspoon baking powder
  • 4 teaspoons ground cinnamon
  • 2 large eggs, lightly beaten
  • 1 cup neutral oil (vegetable, olive, and coconut are good choices)
  • 2 cups buttermilk
  • 2 cups blueberries (or use other fresh berries, or dried berries)
  1. Heat the oven to 350 degrees F and line 2 standard-sized muffin pans with paper liners. In a large bowl, stir together the flour, oats, brown sugar, flaxseed, baking soda, baking powder and cinnamon.
  2. Add the eggs, oil, buttermilk and 3/4 cup water. Mix until the dry and wet ingredients are just combined, and then fold in the blueberries. Spoon the batter into the muffins cups, filling each cup right up to the top, and bake the muffins for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Cool in the pans for 5 minutes, then turn out onto a rack and cool completely before serving.
Jump to Comments (142)

Comments (142) Questions (6)


3 days ago Lauren Cappell

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


6 days ago Angela

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


7 days ago Denika

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


7 days 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!


8 days 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!


17 days ago piccantedolce

has anyone made these with frozen berries?


16 days ago lalf

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


22 days ago George H

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


29 days ago Denika

Agreed absolutely with lisina's post


about 1 month 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.


about 1 month 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.


2 months ago Kristin Kosglow

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


3 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.


3 months ago kbcooks

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


3 months ago Frances Peets

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


5 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.


6 months ago Janet West Griskonis

I used old fashioned


6 months ago SilverPalate

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


6 months ago SilverPalate

Are the rolled oats quick or old fashioned? Thanks!


6 months ago Ned Semoff

So yummy and easy to make!


6 months 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.


6 months 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!


6 months ago Amanda Bruggman

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


6 months 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?