Steel-Cut Oatmeal and Blueberry Muffins Recipe (2024)

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

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 :)

Yes, it can. I suggest you toss the blueberries first with a teaspoon or two of all-purpose flour as they will release more moisture than fresh ones when they bake.

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.

I was pleased to come across this recipe as I already had a bowl of cooked steel cut oats. Two suggestions, though: my oats had set up to a solid consistency so I added them with the liquid ingredients and continued beating. And although I don't have a sweet tooth, I actually found these to be not sweet enough. (No maple syrup so I used Agave syrup and honey.) Would use more syrup next time. And it made more than 12 muffins.

These are delicious muffins! They are not very sweet, even with the addition of 1/4c of agave nectar. I used a full pint of blueberries, I also added cinnamon, the zest of one lemon and shredded coconut. Used cupcake liners, so didn't need to butter/oil muffin pan. The additional ingredients increased the total muffin count to 18. The muffins are really moist, as well. I froze some, so will be interested to see how they hold up after being frozen. Note to self: baked 22 minutes at 375.

Meh. The muffins look great, and the texture is wonderful, but they're tasteless. (Imagine oatmeal without the milk, salt, and maple syrup or brown sugar.) So I gave some to my landlord. I slathered the rest with butter and cherry preserves and suddenly, they were exquisite. The Moral: I guess I'd rather have my blueberries baked in a pie!

Very good, add cinnamon.

Double the blueberries. These are on a regular rotation; good for snacking, breakfast or dessert. Cook the oats in the microwave: 1/2 cup of raw oats yields full cup of cooked oats. Recipe makes twelve large muffins with 1/2 the calories of coffee shop muffins.

These are our go-to muffins for a lunch box treat! I love how moist they are even without all of the oil and sugar of regular muffins. We substitute some of the white flour with a scoop of protein powder, and about 1/4 cup almond flour. We also cancel out this healthy adaptation by throwing in a handful of chocolate chips, so they are a bit sweeter. The kids love to help make and eat them, and don't mind at all that they aren't super sweet.

The muffins looked incredible when pulled out of the oven!The only problem: they tasted healthy. They are drier than I like, and as others have mentioned, they're not particularly sweet (at all). I made one substitution, large flake oats - I didn't have cooked steel cut, and I use the others in many, many muffin recipes and they work well.I love the final look, but will be playing a bit more with some more sweetness to improve the taste and texture in the future

Pls ensure your recipes use metric values esp. for baking!

Made with all AP flour, plain Greek yogurt and diced apples (no blueberries in the house). Added cinnamon. No, they’re not cake-sweet like many muffins, but we liked being able to add butter, jam, honey to each person’s taste. Very tender, maybe a little more cinnamon next time.

1/21 used 2t vanilla, 2 t cinnamon, lots of lemon zest, 1/2 c syrup, sugar on top, 1 pt blueberries . Made 17. Needs more spice(nutmeg, ginger?) DON'T overbake

As other cooks found, these muffins are not sweet. The berries carry the weight of both flavor and sweetness, so do not skimp! I made a streusel for the top using oats, butter, and sugar, which made them much more palatable. Batter is very forgiving. Overall, not bad!

I like it. But I'll make a couple of changes next time. I'm not into supersweet, but this has barely any sweetness, so I'd 1) use 1/2 cup of 2) brown sugar because maple syrup is expensive and you can't taste it. Also, the whole wheat covers the flavors, so I'd use a stronger spice like cinnamon or nutmeg.

These definitely need at least double the sugar, in my opinion. I added 1/4 cup brown sugar to the batter and some cinnamon sugar to the top and it was still a far cry from being the typical breakfast muffin. Used a very heaping, overfull cup of blueberries, and kefir in place of buttermilk. They're pretty good, made for a toddler who happily ate them, and easy to put together. Also, the batter makes a lot more than just 12 muffins! And check them at 14 minutes, not 20.

just so so. really wouldn't hurt to be a tad sweeter. regret not going hard like the rest of these muffin makers on here and throwing in some extra nibblies, like walnuts and cinnamon or whatever.

Good, but a bit chewy, and could be a little sweeter. Luckily, the blueberries were delicious (I added more).It would be nice to see weight of dry ingredients, rather than cups.

These were very healthy tasting. Made them just as the recipe was written. However, if made again I'd add a cinnamon sugar sprinkle to the top of each before baking. They were not the slightest bit sweet as the recipe is written, and this would give them a little flavor and sweetness boose.They stuck really badly to the paper muffin liners, so I'd spray the papers with a neutral oil before baking next time. They are a simple and healthy on the go breakfast.

My first NYT recipe. As others have said these look wonderful and taste like health food. They were surprisingly easy to make as long as you have cooked steel cut oatmeal on hand - I haven't yet tried another comment's method of making these oats in the microwave. The blueberry flavor is really wonderful in these muffins. If I make them again it will be to have something healthy on the go, and I will add more blueberries to boost the flavor while maintaining the healthiness.

Did this with Bob’s 5 grain rather than oats since that’s what I eat. Made it a cup & 1/4, used 2 c frozen blueberries mixed with a tbs whole wheat flour, used 1/3 c agave syrup, added a tsp cardamon. Loved them - delicate and chockfull of blueberries. Might try 2c whole wheat flour and 1/2 almond flour next time, maybe adding some well chopped almonds too. As I did it this time, it made a full mini-muffin pan (4 dozen) and took 17minutes. Not dry at all.

I love the chewy texture and light sweetness of this healthy-ish muffin! I added 1 t cinnamon.

Sprinkle some turbinado sugar on top of each muffin before baking

1/2 packed brown sugarAdd cinnamonDouble Fruit - use raspberries

I love this recipe. It’s so forgiving. I use all whole wheat flour, no white flour. I double the amount of blueberries. I add wild black walnut pieces. And and doubling the sweetener (algrave not maple syrup). It all works. It even works if you forget the oil or have too little buttermilk. I’ve done it all. It’s fabulous.

Gluten free: 1.5 cups corn meal and 1 cup oat flour (ground oats in a coffee grinder) and they turned out wonderful — maybe I like them with corn flour more than with wheat flour.

Try using 1/2 cup almond flour and 1/2 cup all purpose. Double maple syrup. Walnuts?

Made these today and they are delicious as well as healthy. I doubled the recipe and made a dozen jumbo muffins. I added uncooked oats, as I couldn’t see any reason to cook them first. I added a cup of chopped pecans and a half cup of chia seeds. My husband really liked them too. We didn’t find them dry at all.

This is a solid way to use up old blueberries (2 cups) and old oatmeal. That said, used an extra 1/8 cup honey, no whole wheat flour, and put pearl sugar on top for sweetness and crunch. Plus a couple dashes of Penzeys cinnamon. With those mods, five stars.