Steel-Cut Oatmeal and Blueberry Muffins

By Martha Rose Shulman

Updated April 21, 2025

Steel-Cut Oatmeal and Blueberry Muffins
Andrew Scrivani for The New York Times
Total Time
25 minutes
Cook Time
25 minutes
Rating
4(1,045)
Comments
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If you’re investing time in making steel-cut oatmeal for breakfast, you might as well make a little extra and try these healthy muffins with what’s left over. Most muffins sold in bakeries are just cupcakes in disguise, but these are moist, nourishing and a healthy source of whole grains. Even if you don’t think of yourself as a baker, these are easy and come together quickly — a second day breakfast off the first day’s work.

Featured in: Whole Grain Goodness, Straight From the Oven

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Ingredients

Yield:12 muffins
  • 1½cups whole-wheat flour
  • 1cup all-purpose flour
  • 2teaspoons baking powder
  • 1teaspoon baking soda
  • ½teaspoon salt
  • 2eggs
  • 1⅓cups buttermilk
  • ¼cup canola oil
  • ¼cup maple syrup
  • 1teaspoon vanilla
  • 1cup cooked steel-cut oats
  • 1cup blueberries tossed with 1 teaspoon flour
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

200 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 31 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 6 grams protein; 218 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

  1. Step 1

    Preheat the oven to 375 degrees with the rack positioned in the upper third. Oil, spray or butter 12 muffin cups.

  2. Step 2

    Sift together the flours, baking powder, baking soda and salt. In another bowl, beat together the eggs, buttermilk (or yogurt and milk), canola oil, maple syrup and vanilla. Quickly stir in the dry ingredients with a whisk or a spatula. Do not beat, just mix, stirring up from the bottom until you can no longer see flour. A few lumps are fine. Fold in the cooked oats and the blueberries.

  3. Step 3

    Spoon into muffin cups, filling them to just below the top. Place in the oven, and bake for 20 to 25 minutes until nicely browned. Remove from the heat, and allow to cool for 10 minutes before unmolding. Cool on a rack, or serve warm.

Tip
  • Advance preparation: These keep for a couple of days out of the refrigerator, for a few more days in the refrigerator, and for a few months in the freezer.

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Ratings

4 out of 5
1,045 user ratings
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Comments

Charlotte

These were delicious! I added some pecans and coconut flakes along with the blueberries. Also substituted buttermilk with 1 cup of yogurt and 1/3 cup milk. Will make again for breakfast :)

NNM

Is there a substitute for whole wheat flour? Can I use all-purpose flour instead?

Nora

I'm a Health Educator and I made these yesterday for a Healthy Cooking class that I teach. I was making them very early in the morning and didn't read the recipe first so I didn't notice that you were supposed to cook the oats. I had no time to restart and make them again so I went ahead and put the oats in uncooked. The muffins were great! The class loved them but most agreed that they needed to be a bit sweeter. I would do 1/4 + 1/8 of a cup of syrup next time.

Foam

Yum yum

MT

Could you tray bake these and cut into squares? What size pan do you recommend?

Julia

Excellent! Just the muffin recipe I’ve been looking for - fluffy, springy, moist, chewy, not too sweet, nutritious and filing.. perfect for breakfast with a bit of butter and jam..

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