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My husband said these are the best blueberry muffins he’s ever had!!! Kids loved them too. Will make them again and again!
Christine Reuscher
The moment I wake up…
before I put on my make up…
I make a flax blueberry muffin just for youuuu…
True story. I’ve made these at least 18 divided by 3 times in the last few weeks of being home,
- because I’m making up for year of not eating these sweet little blue things (if you’re just joining, I have been living in the Philippines where there are loads of divine mangoes but negative amounts of berries)
- because I love crumbly toppings, and crumbly toppings love me back, and
- because a muffin never made a bad bed-time snack. Discovery of the week.
So I made these, and then I made them again to tweak the recipe, and then I made them again just because I could. Such is my life in the summertime. ♥ Thanks to all those unofficial late morning test batches, I finally feel like these are just how I want them.
Speaking of late morning, will you send me hate mail if I tell you that I woke up at 11 am the other day? Ohhhhh my goodness. I have not slept that long since I was like, 17. It was that wonderful feeling of looking at the clock and realizing how many hours of sleep just entered my life, followed immediately by the confusing decision of whether to eat breakfast or lunch. When we were in the Philippines, I was honestly worried because I thought that maybe I had lost the ability to sleep soundly through the night. But these last few weeks have happily proven me wrong. A fluffy white comforter, a surviveable temperature, pure quiet (that’s a whisper-type), and a few blueberry muffs in my tum have made all the difference in the world for me.
But the muffins. I love how the final version turned out – sweet, but not too sweet, with those juicy little blueberries baked right into the middle and not sunken into the bottom. There’s a little hint of nutty flavor and a perfectly fluffy texture even with the bits of oats and flaxmeal in there.
I tried to get a picture of the little flecks of flaxmeal in there, and the buttermilk-soaked oats kind of just barely disappearing into the muffin, but it’s so subtle that you almost can’t really notice it until it’s in your mouth.
And then there’s the crumbs.
I honestly have a hard time imagining a muffin that I wouldn’t want crumbs on, and these are no exception. These particular crumbs were super fine and not overwhelming. You can hardly even call them crumbs, actually. Just a light little flour-butter-sugar dusting that works like some kind of muffin fairy dust.
And here they are! Baked, crumbed, and glazed.
I’m pretty sure this is me, too, because 5 batches later, I have become a blueberry muffin.
I know I say this all the time so you’re allowed to take me with a grain of salt: I LOVED these. That’s capital L-O-V-E-D.
Serious, guys.
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Oatmeal Flax Blueberry Muffins
- Total Time: 45 minutes
- Yield: 6 1x
Description
These oatmeal flax blueberry muffins are so simple and stunning with a crumbled topping and a drizzle of glaze.
Ingredients
For the muffins
- 1/2 cup rolled oats or old fashioned oatmeal
- 1/2 cup buttermilk (or regular milk + 1 teaspoon vinegar)
- 1 1/2 tablespoons salted butter, melted
- 1 egg
- 1/3 cup brown sugar
- 1/2 teaspoon vanilla
- 1/2 cup + 1 tablespoon flour
- 1 heaping tablespoon ground flaxmeal
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup fresh blueberries
For the crumbly topping and glaze
- 1 tablespoon cold butter, cut into small pieces
- 3 tablespoons flour
- 1 tablespoon brown sugar
- 1/4 cup powdered sugar
- 1/2 tablespoon milk
Instructions
- Preheat the oven to 375 degrees. If you’re not using paper liners, grease a muffin tin with butter and dust it with flour, shaking off the excess. This makes it much easier to get the muffins out. 🙂
- Combine the oats and buttermilk in a mixing bowl. Let the oats soak for 15-20 minutes. Add the melted butter, egg, brown sugar, and vanilla. Stir by hand until just combined.
- Add the flour, flaxmeal, baking powder, baking soda, and salt. Stir again until evenly moistened.
- Before adding the blueberries, scoop a spoonful of batter into each muffin tin. This provides a nice solid base and prevents the blueberries from sinking to the bottom of the muffins. Gently fold the blueberries into the remaining batter and divide evenly between the muffin tins. Place 2-3 additional blueberries at the very top center of each muffin, just to make ’em pretty.
- For the crumbly topping, press the butter, flour, and brown sugar together with your fingers until fine crumbs form. Sprinkle one spoonful of crumbs over each muffin before baking.
- Bake muffins for 13-15 minutes, or until golden brown. While the muffins are cooling, stir the powdered sugar and milk together to make a glaze. Drizzle a little glaze over each muffin before serving.
Notes
I like these muffins best after they’re cooled because you can taste the nuttiness in the oats and flax more. They also hold their shape better when they’re cooled.
- Prep Time: 30 mins
- Cook Time: 15 mins
- Category: Breakfast
- Cuisine: American
Keywords: healthy muffin recipe, blueberry muffin, flax muffin, muffin recipe
Wonderful recipe! Will be making these again.
Can i substitute flour with gluten free flour to make gluten free option?
These came out delicious! Used the milk and vinegar substitute, half the amount of frozen blueberries (thawed and drained), and the other half of fruit consisted of strawberries I had leftover from making strawberry simple syrup! Totally agree that they’re better cool, the texture and flavor was amazing 🙂
My muffins are baking so I can’t comment on how they turn out, but I wanted to say that you should really make more clear that this is a recipe for SIX muffins, not a normal amount of 12. I wondered at the amount of flour but thought that the oatmeal was making up the difference until I was too far in to change course.
Now I’m going to have to head to Easter brunch with 9 muffins. You should include a picture of your SIX muffin tin or mention anywhere in the instructions. I’m not impressed.
I really want to make these dairy and gluten free. I was hoping to find a review where they’d used frozen blueberries, oat milk and coconut oil. Maybe I’ll just do it and let y’all know 😉
These are so good! Thank you for sharing!
Hello-
These look delicious! Can you swap the flour with almond flour?
We haven’t tested this recipe with almond flour, so we can’t say for sure!
These are delicious even without the crumble topping. I have made them several times now.
I have a ton of wild thimble berries that my husband gathers for me so I use these instead of blueberries and they’re fantastic!
I was barely able to copy and paste this recipe to my note pad. I made a batch 3x the recipe, and I like the scale converter! I filled my muffins high, and I got 12 in the 1st batch , and 8 in the 2nd. I’d probably make it even bigger next time because YES!!! I will be making these again FOREVER!!! They are amazing!!! Low in sugar, but the recipe is balanced that you really don’t need more sugar. I did Not make the crumbly topping or the glaze, but that would be the extra sugar if you so desire it. I Added 1/2 cup extra blueberries because I thought it needed more- recipe called for 1 1/2 c and I used 2 Heaping cups. My kids LOVE these muffins!!! Asides from all the ads you’re running on this site, I love your recipe. Thank you!
So glad you enjoyed the muffins, Jennifer. Thanks so much for the feedback on the ads! I will share that with the team.
You Google Ad runs right over the entire recipe almost on my Ipad. It’s almost impossible to make this recipe. Move the ads to the right side of the screen please!!!
We just made these are they are wonderful! They are perfect when you are looking for a healthier option without it being totally healthy tasting (you know what I mean LOL). I skipped the glaze at the end and we don’t miss it.
I have made these a few times and they are delicious. Thanks for sharing the recipe.
Can you use wheat flour for this recipe instead of all purpose flour? How about adding chia seeds?
I doubled the recipe and only got 12 med size muffins. Also baked for 25 min.
They were yum!! A hit. Thanku
I doubled the recipe, baked them for 25 min till they were golden on top., and I added the 1/4 cup and milk to the crumb and I used spelt flour. And I used more blueberries. I didn’t have fresh ones, so I used the frozen. Twas very good.Came out fantastic. A hit.
Thanku, .thanku!!
OH MY! Just made these, let them cool, and took my first bite. Wow. They are very moist and light, not at all heavy. I made the following substitutions (for dietary purposes) – I used Bob’s Red Mill All-Purpose Gluten Free Flour and the appropriate amount of xantham gum, and I used almond milk. Everything else was the same. Dynamite! Absolutely dynamite!
Thanks for the tips, Michele! Glad you enjoyed these muffins!
Just made these for a road trip as my favorite muffin shop is closed. They were the best muffins I’ve ever baked. I doubled the fruit using blueberries and raspberries as I like extra fruit. I used oatmilk and ACV for the buttermilk and coconut oil in place of butter to keep it dairy free. Thank you so much for the recipe.
Thanks for sharing, Crystal!
Hi! Eli here. I love everything about these muffins…except for the quantity. I was barely able to get 18 decent-sized muffins when I doubled this recipe-I had to add more blueberries to even it out, and it still wasn’t adequate. The recipe says this should make 12 muffins, so either adjust the ingredients list, or change the quantity to 8 muffins.
Thanks for sharing this feedback with us, Eli!
These are delicious! I substituted whole wheat flour, and added a bit more buttermilk. I also added walnuts. I will use this recipe often and thanks.
YUM!
These were so easy, Quick to make and very yummy!!
Can you make these with Frozen Blueberries too?
Definitely! We just might rinse/defrost them first.
Is the batter supposed to be quite liquidy? I doubled the recipe but got a runny batter so ended up adding an extra 1/2 cup of flour, which made them turn out ok.
Hi, Lili! It’s hard to say if you have the right consistency without seeing your batter, but it isn’t supposed to be overly liquidy. It sounds like the extra flour worked well though – glad to hear that!
These are delicious. Why is the default recipe for only 6 muffins? It’s a lot of work for 6 muffins when you could make 12. I was making these at 5 AM and didn’t see that the recipe only made 6 until I had combined the ingredients. I will definitely make them again.
These are really good! I made a double batch, but put raspberries in half of it. So, 6 blueberry and 6 raspberry. Awesome!!
Is there any way that I can add brewer’s yeast into this recipe? Would you happen to know how much I can add without botching the whole recipe?
I guess zero folks made this recipe since you say yo add flour in step 3 but do not list flour in the muffin mix portion, only in the dusting and topping.
“3
Add the flour, flaxmeal, baking powder, baking soda, and salt. Stir again until evenly moistened.”
I see a ton of comments saying these look good, but who actually made them? I was skeptical of how much they would make due to the amount of flour and oats and sure enough, it’s not enough to fill an 8 tin muffin pan (I got 6). It’s also a very wet batter. Am baking them now and hope they turn out ok.