Blueberry, Oatmeal and Flaxseed Muffins

This recipe is good - I like a more nutritious take on an often too sweet item. I even overcooked the muffins a little and they didn't go super dry. However, with a few tweaks I think it could be really great. I used White Whole Wheat flour and based on other reviews added 1 tsp of salt, which I think was a good call. Even with the salt, the flavor was just a little flat. I might try adding some other spices like nutmeg to round out the flavors. I also think pecan pieces could be good for a little texture and flavor. Frozen blueberries (actually wild blueberries because I like the smaller size) worked just fine.

These were pretty good, I appreciate that they are a muffin I might actually want for breakfast and not one that is packed full of sugar. However, they were a tad dense, next time I might switch half of the whole wheat flour for AP. I halved the recipe and added 1/2tsp of salt but otherwise made no substitutions, etc and came out with 15 muffins instead of 12, even filling the muffin cups to the brim like the recipe states.

This recipe does not have any salt in it and you can tell. I think with salt, they would be really good. But the lack of salt shows in the first bite.

These are absolutely delicious. I was worried the batter was too thick but they turned out great!

OMG, I made these muffing quite a few times, I used cranberries, they are the very best..This is such a highly recommended receipe.

OMG, I made these muffing quite a few times, they are the very best..This is such a highly recommended reciepe.

Great healthy muffin recipe. I substituted date sugar for the brown sugar and reduced it by 1/3 because we don't like sweet muffins. Also I used egg whites and low fat kefir instead of buttermilk to reduce the fat.
Have made these muffins several times with different fruits and nuts. All are wonderful.

Favorite healthy muffin recipe ever. Made these this weekend and my friends couldn’t get enough and then took all the leftovers home!! My friend called them “the moist muffins.” I subbed some chia seeds when I ran out of flax flour. added frozen peaches and some dried cherries when I ran out of blueberries. Love love love!

Very good muffins.

This muffin is the perfect alternative to a commercial flax muffin I buy in organic markets. My only substitution was replacing part of the brown sugar with Swerve brown “sugar” and adding half a teaspoon of salt (I cut the recipe in half as well). It’s difficult to find a baked good full of whole grains that doesn’t go down like a fiber filled rock. Moist, not too sweet, totally appropriate for breakfast folk who aren’t looking for sugary cake or boring oatmeal.

I was so excited to find this recipe! I had all of the ingredients especially a new container of oats (that is now in the trash). This was the worse muffin recipe I have ever made in my life. The flavor was terrible. I threw all of them away. With the price of food, I wasted 5 1/2 cups of oats, buttermilk, and 2 cups of blueberries along with other ingredients! I am extremely disappointed and the aftertaste is just horrible!

Perfect! The only sub made was plain Greek yogurt for the buttermilk and added a tad extra water to make up for moisture that could of been missing. I love that the blueberries shine and the sweetness level is perfect for a snack. It is not mini cake like so many muffin recipes can be.

I love these muffins, but I limit my daily carbs to 35. Does anyone know how many carbs or in these muffins? What about net carbs? I wish each recipe had that information.

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 ;)

Has anyone tried this with GF flour, I lovvvve this recipe, but am sadly needing to sideline gluten at the moment.

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!

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.

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.

These cookies look delicious and they seem to be easy to make and substitute ingredients if you don't have them.

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.