Mixed Grain and Blueberry Muffins
Updated Feb. 28, 2024
- Total Time
- 1 hour
- Cook Time
- 20 to 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ⅔cup rolled oats
- ½cup low-fat milk
- ¼cup cornmeal
- ¾cup whole wheat flour
- ¼cup unbleached all-purpose flour
- 2teaspoons baking powder
- ½teaspoon baking soda
- Rounded ¼ teaspoon salt
- 2large or extra-large eggs
- ¼cup mild honey, like clover
- ½cup buttermilk
- ¼cup canola oil
- 1teaspoon vanilla extract
- 1heaped cup blueberries (a 6-ounce box)
Nutritional analysis per serving (12 servings)
156 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 22 grams carbohydrates; 2 grams dietary fiber; 9 grams sugars; 4 grams protein; 174 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 400 degrees with a rack in the middle. Oil 12 muffin cups. Combine the oats and milk in a bowl, and let sit for 15 minutes, until the oats have softened.
- Step 2
Sift together the cornmeal, whole wheat flour, all-purpose flour, baking powder, baking soda and salt.
- Step 3
In a medium bowl, beat together the eggs, honey, buttermilk, canola oil and vanilla. Quickly whisk in the flour, then fold in the oats and the blueberries. Combine well.
- Step 4
Spoon into muffin cups, filling each two-thirds full. Bake 20 to 25 minutes, until lightly browned. Cool in the tins for 10 minutes, then remove and cool on a rack.
- Advance preparation: These will be good for a couple of days, and they freeze well. Thaw overnight or in the microwave.Martha Rose Shulman can be reached at martha-rose-shulman.com.
Private Notes
Comments
Based on comments I altered as follows. Substituted maple syrup for honey, increased whole wheat flour instead of cornmeal. Also used 2% yogurt instead of milk and buttermilk. Softened oats with a little water. Topped with sprinkle of vanilla sugar.
I used plain yogurt instead of milk and buttermilk and 50% more berries. They turned out great!
This muffins freeze beautifully and always a satisfying healthy breakfast treat.
My "child" is a 39 year old environmental scientist, and he loves these nutritious and portable muffins on long days in the field. My 2 cents: use the 1/4 measure for the oil first and then the honey, which will then slide right out. I pour the batter into the muffin tin first and then add the blueberries with 4 or 5 per muffin, ensuring that no one gets shortchanged!
I like baked goods for breakfast, but I do not like muffins masquerading as cupcakes for breakfast. These totally hit the mark. I added more blueberries than the recipe called for (1.5 c vs 1 c) but otherwise made as written and they turned out amazing. I will make these again.
Healthy, easy, and delicious, thought they were plenty sweet. I’ve made them 3 times now. My toddler loves them, great snack. Following comment suggestions, I used maple syrup instead of honey and added zest of 1 lemon. Also used plain yogurt with a bit of water as a buttermilk sub, and whole wheat pastry flour for all the flour. Agree the cornmeal is an unexpectedly nice touch. Used frozen blueberries, tossed in a bit of flour to reduce sinking.