Mixed Grain and Blueberry Muffins
Updated February 27, 2024
Andrew Scrivani for The New York Times
- Total Time
- 1 hour
- Cook Time
- 20 to 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
⅔ cup rolled oats
½ cup low-fat milk
¼ cup cornmeal
¾ cup whole wheat flour
¼ cup unbleached all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
Rounded ¼ teaspoon salt
2 large or extra-large eggs
¼ cup mild honey, like clover
½ cup buttermilk
¼ cup canola oil
1 teaspoon vanilla extract
1 heaped cup blueberries (a 6-ounce box)
Nutritional analysis per serving
22 grams carbs; 36 milligrams cholesterol; 156 calories; 3 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 2 grams fiber; 174 milligrams sodium; 4 grams protein; 9 grams sugar
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.
I found that 20 minutes baking was plenty of time. For my oven 25 minutes was slightly too much. Also I Didn’t use whole wheat flour. I just added a bit more oats, cornmeal and white flour. I used yogurt instead of buttermilk. Cinnamon and cardamom.
I’m in Germany and always appreciate volume measurements and metric so here’s a version with those (and the maple switch from honey and more blueberries and lemon zest): 60 g oats, 1/2 c 120 mL milk, 35 g corn meal , 60 g ww flour, 30 g AP flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 120 g Green yogurt, 1/4 maple syrup, 1/4 c neutral oil, 2 eggs, 1 tsp vanilla, zest of one lemon 300 g blueberries.
This recipe was so adaptable, which I love. I didn't have cornmeal or whole wheat flour, so I used a total of 1 cup rolled oats and 1 cup AP flour. I realize that this probably significantly changes the texture, but they came out great!