Steel-Cut Oatmeal and Blueberry Muffins
Updated April 20, 2025
Andrew Scrivani for The New York Times
- Total Time
- 25 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
1 ½ cups whole-wheat flour
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 eggs
1 ⅓ cups buttermilk
¼ cup canola oil
¼ cup maple syrup
1 teaspoon vanilla
1 cup cooked steel-cut oats
1 cup blueberries tossed with 1 teaspoon flour
Nutritional analysis per serving
31 grams carbs; 28 milligrams cholesterol; 200 calories; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 3 grams fiber; 218 milligrams sodium; 6 grams protein; 7 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.
Powered by
Preparation
- Step 1
Preheat the oven to 375 degrees with the rack positioned in the upper third. Oil, spray or butter 12 muffin cups.
- 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.
- 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.
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.
Private Notes
Comments
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.
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 :)
Is there a substitute for whole wheat flour? Can I use all-purpose flour instead?
I used 1/4 sugar instead of 1/4 maple syrup since that’s what I had, and used 1.25 cups—spilled a few—of frozen wild blueberries. They were plenty sweet enough! Unfortunately thawed frozen blueberries (no I didn’t drain them, I thought I needed to make up for lost liquid using dry sugar) made the muffins a shocking bluish grey. I took them out of the oven and thought they’d be perfect for Halloween! Ha. I will add lemon zest and a bit of nutmeg next time, which are really great with blueberries. Wild blueberries are sweeter than fresh so that probably impacted the overall sweetness positively. YMMV.
I made this recipe to a T and did not enjoy it. Wouldn’t recommend, and yes, definitely not sweet enough, and I don’t even like overly sweet muffins!
I've tried modifying this recipe in several ways, and it's just not good. Theres no flavor!