Food & Drink

Blueberry Oatmeal Muffins with Flaxseed Recipe

An easy-to-make power breakfast

Food52 editor-in-chief Merrill Stubbs’s daughter, Clara, has quite the appetite — and it’s all Stubbs can do to keep up. Armed with her green market bag, a wooden spoon, and minimal fuss, she steps into the fray.

Today: blueberry, oatmeal, and flaxseed muffins.

food 52 blueberry muffins!

My child is a creature of habit when it comes to breakfast. She goes for a wide variety at lunch and dinner: stews, pasta, bean soups, chicken any old way, and most things that grow in the ground.

But for more than a year, Clara wouldn’t eat anything for breakfast except toast with butter and yogurt. Hoping to switch things up, we tried oatmeal (along with every other type of hot cereal), pancakes, French toast, scrambled eggs with cheese, strata (which she’ll happily eat for lunch or dinner). She’d have none of it.

A few weeks ago, I started taking Clara to Du Jour, my favorite local bakery-cum-coffee-shop, for breakfast on the weekends. I’d give her a piece of buttered toast at home and bring her yogurt with us so she had something to eat while I enjoyed my latte and ham and cheese brioche. One morning, feeling unusually virtuous, I spied a blueberry oatmeal and flaxseed muffin and decided to sub that in for my usual savory breakfast.

As I peeled back the paper, I saw Clara watching me with interest. And then a minute later: “Cake?”

I broke off a corner of the muffin, staining my fingers with blueberry juice, and handed it over. I think I got about three bites of that muffin. 

food 52 blueberry muffins!

Apparently, this muffin is a favorite among neighborhood kids. It’s hearty and airy at the same time, thanks to a base of oats and whole wheat flour lightened with baking powder and soda. It’s chockful of blueberries and has a generous punch of cinnamon, which make the muffin seem sweeter than it actually is.

Clara now requests a muffin most mornings — and because they’re probably healthier than anything I eat for breakfast on any given day, I’m happy if she has one several times a week. Vera, one of the owners of Du Jour, was kind enough to give me the recipe so we can make them at home whenever we’re away — or if the bakery is closed.

Blueberry, Oatmeal, and Flaxseed Muffins
Makes 24 muffins

2 c. whole wheat flour
5 ½ c. rolled oats
1½ c. light brown sugar
⅔ c. plus 1 tbsp. ground flaxseed
4 tsp. baking soda
1 tsp. baking powder
4 tsp. ground cinnamon
2 large eggs, lightly beaten
1 c. canola oil
2 c. buttermilk
2 c. blueberries (or use other fresh or dried berries)

1. Heat the oven to 350° and line two standard-size 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 ¾ c. water. Mix until the dry and wet ingredients are just combined, then fold in the blueberries.

3. Spoon the batter into the muffins cups, filling each cup right up to the top, and bake the muffins for 20-25 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.

Save and print the full recipe on Food52.

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Photos: James Ransom and Mark Weinberg / Courtesy of Food52