Steel-Cut Oatmeal and Blueberry Muffins Recipe (2024)

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NNM

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

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 :)

Martha Rose Shulman

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.

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.

Juliet Jones

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.

Delise

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.

jimmyblueyes

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!

Theresa Glasgow

Very good, add cinnamon.

Dwight

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.

Sriracha

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.

Emily

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

Janice Picard

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

Bonnie B

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.

babicita

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

Natalie G

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!

trobb

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.

Hannah

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.

LS Durham

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.

LindaL

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.

ec

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.

Margaret

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.

myraf

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.

TAZ

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

me

Sprinkle some turbinado sugar on top of each muffin before baking

Mere

1/2 packed brown sugarAdd cinnamonDouble Fruit - use raspberries

Lisa B

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.

Chachkii

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.

MM

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

Bonnie

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.

The Ing

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.

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Steel-Cut Oatmeal and Blueberry Muffins Recipe (2024)

FAQs

Can I use steel cut oats instead of rolled oats in muffins? ›

So I would either cook the steel cut oats until softened before using, or simply substitute rolled oats. And if you're not a fan of just the whole grain flavoring, I would definitely add in a teaspoon of vanilla extract or some cinnamon/nutmeg/allspice/cloves to up the flavor ante.

Why are my oatmeal muffins dry? ›

Too little fat will result in dry, less tender muffins. Carefully cut on lines found on the butter/margarine stick wrapper. Or, pack it into dry (nested) measuring cup, then use a spatula or straight edge of a knife blade to level even with the top of the cup.

What are the health benefits of oatmeal muffins? ›

Incorporating oatmeal into muffins makes for a heart-healthy option that can aid in digestion, provide long-lasting energy, and help maintain healthy blood sugar levels. Culinary Versatility Oatmeal muffins are incredibly versatile, lending themselves to various flavors and ingredients.

What makes blueberry muffins healthy? ›

Healthy Blueberry Muffin Recipe Ingredients

The whole wheat flour adds more fiber and nutrients than the all-purpose would on its own, but using part all-purpose helps ensure that the muffins come out light and fluffy, not dense. Almond flour – It gives the blueberry muffins a delicious moist texture.

Which oatmeal is healthier steel cut or rolled oats? ›

Rolled oats and steel-cut oats are two minimally processed forms of oats. They have similar nutritional values and health benefits. Steel-cut oats may take longer to digest and therefore help a person feel full for longer. They also have a slightly lower impact on blood sugar.

Why are steel cut oats healthier than rolled oats? ›

Due to their density, steel-cut oats are cooked with a higher ratio of liquid than rolled oats. They yield a larger portion, meaning you can eat less oats and consume fewer calories. Steel-cut oats take longer to digest, helping you to stay full longer and causing less of a rise in blood sugar.

Can you replace rolled oats with steel cut oats in baking? ›

Yes, you can substitute steel cut oats for rolled oats in recipes. Steel cut oats are slightly chewier and have a nuttier flavor than rolled oats, so the texture and flavor of the finished dish may be slightly different.

Are steel cut oats the same as rolled oats for baking? ›

Old Fashioned: Also called rolled oats, old fashioned oats are flat and flakey. They absorb more water and cook faster than steel-cut oats — usually in about 5 minutes — and are the oat of choice for granola bars, cookies, and muffins.

What is a substitute for rolled oats in muffins? ›

In baking, rolled oats can generally be substituted with a ½ + ½ blend of flour (gluten free or not), and almond meal.

Can you substitute steel cut oats for old fashioned in cookies? ›

The short answer is no. Steel cut oats are much more dense than old fashioned oats. They require more liquid and longer cooking than their traditional cousins. While you can, in most cases and with some accommodations, substitute quick oats for old fashioned oats, and vice versa, steel cut oats are not interchangeable.

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