Mixed Grain and Blueberry Muffins Recipe (2024)

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.

This muffins freeze beautifully and always a satisfying healthy breakfast treat.

I used plain yogurt instead of milk and buttermilk and 50% more berries. They turned out great!

Loved these! Have made them twice and have them just where I want them by making the following tweaks1) Used homemade kefir instead of buttermilk the first time, used fat free greek yoghurt the second time. No difference!2) Subbed maple syrup for honey & liked the flavor much better (gentler and more depth)3) Subbed white whole wheat flour for the all purpose flour4) Added lemon zest (1 lemon)5) Doubled blue berries6) Sprinkled turbinado sugar on half (for the sweet tooths)YUM!

I made these for the first time yesterday. They turned out okay but definitely taste “healthy” and rather bland. I like that they aren’t very sweet, so next time I’d add some more flavor elements, maybe something like a pie spice and/or orange zest.

Great muffin-used maple instead of honey. Would add more oil or use butter next time instead

Just made these with a few adjustments-Used 1/2 c. plain yogurt and 1/2 c. milk soured with lemon juiceAdded lemon zestSubstituted 1/4 c.all purpose flour with 1/4 c. almond flour (as per another reviewer)Substituted 1/4 c. honey with 1/2 c. packed brown sugar (I prefer a slightly sweeter muffin)Used 1/2 c. old fashioned oats and an additional 1/4 c. instant oatsTopped each muffin with a blanched almond and sprinkle of Demerara sugarThey were FABULOUS!!!

This was delicious. They freeze well too. I substituted maple syrup for honey because it's easier and I wanted the deeper flavor.

Didn't have cornmeal so I increased the whole wheat flour. Used whole milk yogurt instead of buttermilk; brown sugar instead of honey; and butter instead of oil. Came out great!

Absolutely stunning flavor. Rich, complex and filling.

Didn’t bother with buttermilk, just used low fat milk. Turned out lovely, not too sweet at all, I’d try switching up the fruit next time too. My blueberries were a bit sour

Loved these! Have made them twice and have them just where I want them by making the following tweaks1) Used homemade kefir instead of buttermilk the first time, used fat free greek yoghurt the second time. No difference!2) Subbed maple syrup for honey & liked the flavor much better (gentler and more depth)3) Subbed white whole wheat flour for the all purpose flour4) Added lemon zest (1 lemon)5) Doubled blue berries6) Sprinkled turbinado sugar on half (for the sweet tooths)YUM!

Yum! These are light, flavorful, and healthy. Per other comments, I used Greek yogurt instead of buttermilk. Even though the Greek yogurt swap was healthier...found myself wishing I'd gone with the buttermilk just to give it a little oomph. I also used almond milk to soak the oats and added the zest of 1 lemon which brightened it up!

I used sour cream instead of buttermilk and that works too! Also lots more berries

I thought this was an excellent breakfast muffin, and with the suggestions made in the comments, well flavoured and definitely sweet enough - there’s a lot of honey / maple syrup going into it. I agree it doesn’t rise very high but don’t see that as a problem. I used Greek yoghurt instead of buttermilk, maple syrup instead of honey and added in a chopped apple alongside the blueberries.

Add more lemon, more sweetness, more salt!

Super-duper. I was looking for a blueberry muffin recipe with fewer grams of sugar and this was perfect. Only 1/4 cup of honey added. I used Marion berry honey I had and best of season blueberries - Chandlers - which were very sweet. I think this makes a huge difference. Threw in a few extra because...I love blueberries. The cornmeal adds a delicious crunch. A very nice texture - I would buy these if on sale at my local coffeehouse. This is a keeper!

I added flaxseed meal, as well as subbed in almond flour for the white flour. Also added some cinnamon. This could be my go-to blueberry muffin recipe going forward - they look, smell, and taste amazing, and I love that they are not too sweet, not cakey.

My family devoured these. I was out of whole wheat flour so substituted 1/2 cup all purpose and 1/2 cup spelt flour, and they turned out great. I personally love muffins that aren’t overly sweet— the honey was perfect, and love the suggestion of trying maple syrup. Healthy and delicious!