Photo: Jan Smith
Yield
16 servings (serving size: 1 muffin)

This family favorite gets a twist with the addition of whole wheat flour and oatmeal. Tossing unthawed frozen blueberries with a couple tablespoons of flour before adding to the batter keeps them from turning the batter purple while they bake. If you use fresh blueberries, skip that step.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Place oats in a food processor; pulse 5 to 6 times until oats resemble coarse meal. Place in a large bowl.

Step 3

Lightly spoon flours into dry measuring cups; level with a knife. Add flours and next 5 ingredients (through salt) to oats in bowl; stir well with a whisk. Make a well in center of mixture.

Step 4

Combine buttermilk, oil, rind, and eggs in small bowl; stir well with a whisk. Add to flour mixture, stirring just until moist.

Step 5

Toss berries with 2 tablespoons flour, and gently fold them into the batter.

Step 6

Spoon batter into 16 muffin cups coated with cooking spray; sprinkle batter with 2 tablespoons granulated sugar. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately. Place on a wire rack. Serve warm or at room temperature.

Ratings & Reviews

seaside725

mgiasca
August 31, 2015
This is a nice moist muffin that my family loved.  I skipped step two and used fresh blueberries in my recipe.  I used raw cane sugar on the top.  Delicious!

deannadares's Review

crusnock
August 26, 2011
I had to register on this site so I could review these muffins! They are transcendent! They remind me of fall trips up to Door County, WI and all of the delicious bakery goods we would enjoy there. The taste is old fashioned (fruit/cinnamon) and the texture is tender but also open holed, hearty and satisfying. I used mixed frozen berries and just tossed them to coat into the oat/flour mixture. Batter got a bit purple but I saved a step :) Also used homemade unsweetened applesauce in place of the oil. I only had a 12-cup muffin tin so they overflowed the top a bit; I'm not a fan of super-sizing everything but I think they make excellent muffin tops or oversized muffins because of the texture and taste. They are like every great muffin you've ever stood in line for at a bakery.

EllenDeller's Review

Irish1921
August 17, 2011
Not a big fluffy cake-type muffin, but very good for family use and chewy in a pleasant way. I cut calories by using 50% oil and 50% applesauce, reducing the sugar to 1/2 cup only, and using egg substitute. I sprinkled turbanado sugar on top for a crunchy glaze. I skipped the extra flour because I used fresh berries, but next time I might actually add it in anyway. They seemed as if they could use just a bit more flour. .

llczajka101's Review

llczajka101
May 10, 2011
Great quick breakfast. Not too sweet and the family loved it. Didn't make any changes and it turned out great.

wgcorbett's Review

deannadares
March 26, 2011
I love this recipe. I've made it at least 10 times. This time I used fresh blueberries. I used the rind of 1 medium-sized lemon and it gives plenty of lemony taste--I have no idea whether it was more or less than 2 t. I skipped the sugar topping. My batter made 21 regular sized muffins. The more the better!

crusnock's Review

tarabod
October 22, 2010
Disappointing. Didn't care for the taste or the texture.

Katie79's Review

StaceyT
August 10, 2010
These tasted great. I will make them again, but the instructions were very ambiguous. Should you thaw the blueberries? From my experience, no. Should you use fresh or dried lemon rind? I used dried and they turned out fine. They are more of the texture of bran muffins, so if you prefer smooth bread, they aren't for you...they are nuts and bolts as my husband puts it.

StaceyT's Review

mnmama
August 08, 2010
These are great! I made the "mistake" of adding about another cup of blueberries cause I love 'em, but that made the muffins so moist they didn't come out in one piece. Despite that, they may have not been too pretty, but they tasted great :)

herbivorefatty's Review

Pudding
July 02, 2010
This recipe was easily veganized by adding about a tablespoon of lemon juice to 1 and 1/2 cups of almond milk and letting it sit for a few minutes (substitute for buttermilk), and using Ener-G egg replacer for the eggs. Didn't process the oats first and subbed spelt flour for the all-purpose with no problems. As someone who doesn't eat much sugar, these were actually a little TOO sweet for my taste, but that's easily adjustable next time. Used small, fresh blackberries instead of blue, and added chopped walnuts and about a teaspoon of vanilla. These will make a wonderful grab & go breakfast. Wholesome and delicious!

tarabod's Review

mjmayinsf
June 14, 2010
I loved this recipe. I didn't have any lemon on hand so I omitted that, although it sounds wonderful. I also used powdered buttermilk (again what I had on hand). Finally I topped them with turbinado sugar which added a little sweetness and texture. Yum!