People seem to be in awe when I tell them I make homemade muffins. I think there’s a common misconception that you have to be an aspiring Julia Child to bake muffins from scratch, but it’s actually ridiculously easy. Pour, mix and bake: simple as that. Don’t believe me? Try this beginner level — but expert-taste recipe — and prove it to yourself.


Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Servings: 24 muffins

2 cups whole wheat flour
5 cups rolled oats
1 ¾ cups light brown sugar
2/3 cup ground flaxseed
4 teaspoons baking soda
1 teaspoon baking powder
4 teaspoons ground cinnamon
2 eggs
1 cup vegetable oil
2 cups buttermilk
2 cups blueberries

1. Preheat oven to 350°F.

2. In a large bowl, combine flour, oats, sugar, flaxseed, baking soda, baking powder and cinnamon.


Photo by Lauren Feld

3. Add eggs, oil, buttermilk and 1 cup water. Gently stir in blueberries.


Photo by Lauren Feld

4. Place paper liners in muffin pan. Spoon batter into the muffin cups and fill to the top.
5. Bake for 20 minutes or until the center is cooked.


Photo by Lauren Feld

6. Let cool for a few minutes  before eating.


Photo by Lauren Feld

Recipe inspired by Food52