Make Ahead

Blueberry, Oatmeal and Flaxseed Muffins

December 23, 2013
9 Ratings
Photo by Mark Weinberg
  • Makes 24 muffins
Ingredients
  • 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)
In This Recipe
Directions
  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.

See what other Food52ers are saying.

  • lisina
    lisina
  • SophieL
    SophieL
  • Heather Grimm
    Heather Grimm
  • What We Eat Gals
    What We Eat Gals
  • Karen Hipson
    Karen Hipson

    204 Reviews

    Ania October 28, 2020
    I tried this recipe tonight and was not crazy about it. Im not sure if maybe it's the ingredients that I'm using that I don't like the taste of (i.e. the rolled oats). Does anyone soak the oats ahead of time?
    (my mom thinks they taste fine, she will each the whole batch ;)
     
    Celestine G. October 28, 2020
    I don't know what kind of oats you are using but if I may make a suggestion? I use Quick Oats, not the old fashioned variety and I don't soak them.

    Maybe try making 1/2 recipe and see if changing to quick oats makes a difference. I really like the muffins because they aren't too sweet. Now that winter is upon us, I am using frozen blueberries and having the same success.
     
    lisina October 10, 2020
    Has anyone tried this with GF flour, I lovvvve this recipe, but am sadly needing to sideline gluten at the moment.
     
    SophieL October 10, 2020
    I think this recipe is pretty forgiving. So perhaps using the Cup-for-Cup GL flour might work.
     
    Hina October 11, 2020
    Yes, I make these regularly with Bob's Red Mill GF oat flour that turn out super well. Hope this helps!
     
    SophieL October 9, 2020
    Delicious muffins, and so easy to make. I subbed Penzeys pie spice for the cinnamon (more complex flavors) and I had only 1 cup of dried cranberries. I also got 30 muffins. I'll definitely make these again!
     
    Celestine G. August 9, 2020
    I have made these muffins several times recently. A friend made these and gave some to me to try. I absolutely love them - as the recipe is written!! I am hooked! The water mentioned in the method was a surprise but read the entire recipe first, I say. I don't understand some of the reviews that mention soda, salt, etc. They are perfect as they are. Believe me, I have been baking muffins for a very long time and these are my new favourites.
     
    Heather G. May 19, 2019
    After making these a number of times, I can tell you that I love them and they make a fantastic breakfast. However, they are desperately in need of salt. I add two teaspoons. Also, the best batches I've made have been from the best, sweetest, in-season fruit. It really enhances the flavor considering the slightly less sugar in the recipe.
     
    Lauren March 25, 2019
    These cookies look delicious and they seem to be easy to make and substitute ingredients if you don't have them.
     
    What W. October 24, 2018
    Made these yesterday for a client using Emily's tweaked recipe (below), which is halved and with the baking soda reduced. Also made a few other tweaks: (50/50 mix AP flour and WW flour), added 1/2 tsp salt and 1/3 cup water (it needed it), chocolate chips for blueberries (this fam's kid's won't touch anything with fruit...ugh). Here are Emily and my tweaks.

    1/2 cup whole wheat flour
    1/2 cup AP 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
    1/2 tsp kosher salt
    2 teaspoons ground cinnamon
    1 large egg, lightly beaten
    1/2 cup neutral oil (I used coconut oil)
    2/3 cup buttermilk
    1/3 cup whole milk yogurt
    1/3 cup water
    1 cup chocolate chips (I'm sure blueberries would be even better....or nothing and then a whole poked on top when cooling and filled with raspberry jam!)
    1 Tbsp molasses (I used maple syrup because I didn't have molasses but neither of these would be necessary. They are plenty sweat without it)

    Heat the oven to 350 degrees F and line 1+ standard-sized muffin pan with paper liners (you'll have enough batter for about 15). In a large bowl, stir together the flour, oats, brown sugar, flaxseed, baking soda, baking powder, cinnamon and salt.

    Add the eggs, oil (warmed if coconut), buttermilk and water. Mix until the dry and wet ingredients are just combined, and then fold in the chocolate chips. Spoon the batter into the muffins cups, filling each cup right up to the top, and bake the muffins for 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.
     
    Karen H. August 6, 2018
    Subbed a generous cup of applesauce for the oil. I do feel like maybe a little less baking soda and a little more baking powder might improve the flavor a bit - the baking soda taste does come through.

    I was out of brown sugar so I used 1 cup of white sugar and a glob of molasses, and they are just the right sweetness for a breakfast muffin!

    I forgot the water, and they turned out just fine. :) I did let the batter sit for about 20 minutes before putting it in the pans and baking, which softened up the oatmeal nicely.
     
    Taylor S. February 3, 2018
    These are insane, I cannot stop eating them! I subbed almond milk + ACV for the buttermilk and demerara for the light brown sugar. I also ended up baking this in a 6-inch cake pan since apparently my muffin tin does not want to fit in my countertop oven :( .... I figured this out AFTER filling all of my muffin cavities and preheating my oven!
     
    Danyelle H. January 4, 2018
    Thank you so very much for this recipe! My daughter smacked these right up as soon as they cooled.
     
    Homebaked November 17, 2017
    I made these two days ago. They are great! I put raspberries in half of them, and cranberries in the other half.
     
    Kaite July 6, 2017
    So, I'll be honest. I did not like these at first. I made these one day for my husband who loves muffins and oatmeal. These intrigued me as I'm not a fan of muffins, and I really loved what the ingredient list contained. These were the kind of muffins we could eat at breakfast and not feel guilty. The time came for us to try them after they had cooled off from baking. Bluck! I hated them. The texture was like thick, baked oatmeal. Gummy/Mushy. I also could really pick up on the baking soda flavor. Personally, I wanted them more sweet as well. I told my husband he could eat them all. I would freeze them and he could take one as he liked. Fast forward a week or so. I was rushing out of the house one morning and decided to grab one of the muffins from the freezer for breakfast. I let it thaw while I drank my morning coffee. Well, something about that muffin changed while it sat in the freezer (or perhaps while thawing). I loved it! Strange, I know. The texture and taste were more palatable to me. I can't quite explain it. I see myself keeping a healthy stock of these muffins in the freezer. They are the perfect breakfast. I will add that instead of using the full cup of oil I did half applesauce and half oil.
     
    Tony B. February 28, 2017
    I think I will try, substituting almond flour for the whole wheat. If/when I get around to it, I will return and report results.
     
    Tony B. February 28, 2017
    I think I will try, substituting almond flour for the whole wheat. If/when I get around to it, I will return and report results.
     
    Katie A. February 22, 2017
    I absolutely love these! I made it and forgot the water and it was fine. I use instant oats if I don't have rolled, and use white wheat flour. Have also used whole milk with a little lemon juice as well as subbing in dried chopped apricots and almonds in place of blueberries.
     
    Shelley February 3, 2017
    This is one of my family's favorite muffins. We have made these at least ten times. We add some chia seeds sometimes. We have tried these with raspberries and white chocolate chips. So good. Also strawberries are good in place of blueberries. My favorite is the original recipe with blueberries though. I do wish the water was listed in the ingredients list as I have almost forgotten it a couple times. I think that the next time I make these I am going to use fresh squeezed orange juice in place of the water.
    Everyone we have made these for has enjoyed them. Thank you for such a great recipe!
     
    Amanda D. November 7, 2016
    Roughly what would the calorie count be for a muffin?
     
    cpc December 10, 2017
    You would have to read the calorie count for each of the ingredients you use and divide by 24.
     
    Sarah November 2, 2016
    I made this with Emily's adjustments, but subbed honey for molasses, added a pinch of salt, and 1/4 c water.
     
    Theresa May 29, 2017
    what molasses???
     
    jannah August 8, 2016
    I think the 4 teaspoons of baking soda was too much, and I may have added even more than that. :( so now a whole ton of ingredients went to waste into huge amounts of extremely bitter muffins :(
     
    jannah August 8, 2016
    Could someone help me please? I made this recipe, almost to the dot, but didn't add water, I added a bit more milk instead. The muffins turned out to have a very very bitter taste and I have no idea from what. What could I do to fix it?