Blueberry, Oatmeal and Flaxseed Muffins

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.

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.

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!

Thank you so very much for this recipe! My daughter smacked these right up as soon as they cooled.

I made these two days ago. They are great! I put raspberries in half of them, and cranberries in the other half.

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.

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.

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.

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.

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!

Roughly what would the calorie count be for a muffin?

I made this with Emily's adjustments, but subbed honey for molasses, added a pinch of salt, and 1/4 c water.

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 :(

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?

These were good but don't taste as good after the first day. Sure, you can freeze, but unless you have an army to feed, I'd still recommend halting the recipe (and adding salt.)

I added 1 tsp of salt and used unsweetened shredded coconut instead of flaxseed, and frozen cranberries instead of blueberries. These will be in heavy rotation at our house - they're hearty, not too sweet and based on other comments it sounds like the recipe is quite forgiving. Thanks Merrill!

Could I use oat flour in place of the oats? I don't have whole oats. Also I have no wheat flour. I have white organic flour though.

I subbed yogurt for buttermilk and used Coconut oil. I love these, except I miss the salt. Next time I will add - I feel otherwise the sweetness is a bit much. I may also sub coconut sugar for the brown sugar.

Could this recipe be used in a loaf pan? How would you adjust the baking time?

ALSO! Could I use almond milk instead of buttermilk?

Could I use frozen blueberries?

This has been added to our rotation and I make it for our two kids (3 and 18 months) often! It makes a great snack and an on the go breakfast in a pinch! We use whatever frozen berries we have on hand with success.

Anyone use butter instead of oil?

Very delicious muffin. i forgot to add the oil...still good. i used 2 cups of fresh cranberries and grated peel from 1 medium orange.

I finally made these this morning and they are delicious. I didn't have muffin tin liners, greased the tin well and still had problems removing them - didn't affect the taste! Love the consistency. I didn't have blueberries so used half raisins and half nuts instead - I really like nuts in my muffins - worked great.

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.

Really great, especially with fresh picked blueberries.

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.

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

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!

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.

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!

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

How much water goes into this recipe?

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!

Any idea of nutrition facts?

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)

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!

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

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

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!

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

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

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

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!

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!

has anyone made these with frozen berries?

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

Agreed absolutely with lisina's post

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.

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

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.

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

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.

I used old fashioned

Are the rolled oats quick or old fashioned? Thanks!

So yummy and easy to make!

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.

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!

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

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?

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.

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

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!

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!

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.

I substituted yogurt for buttermilk because I did not have any, and coconut flour for half of the whole wheat flour. They are divine!

I got nearly 36 muffins from one batch! So delicious - flew off the counter in the office!

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!

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

The Cup to gram conversions seem way off!

another viewer calculated 270 calories per muffin.

Any nutritional info such as calories?

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.

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!

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

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!

Pretty gluey...maybe the oats? Seemed like a lot of oats to the amount of flour. I followed recipe exactly. Oh well!

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

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

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

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

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.

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

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.

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

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.

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!

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!

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.

fat and saturated fat?

I want to try coconut oil in this, should I melt it first and let it cool slightly before adding it?

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!

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!

Thanks for the calorie calculations….prettt fair..

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!

Calories per muffin?

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!

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.

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.

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 ;-)

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 ! "

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 .

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)

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.

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 .

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.

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?

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!

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.

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!

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

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.

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!

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...

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

Can you provide nutritional info?

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

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.

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!

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

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

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 :-(

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.

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...

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)

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.

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