Every time we visited, we had my grandma’s highly prized recipe for buttermilk syrup. One of my favorite breakfasts is French toast with this syrup, which is always a great treat.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- ¾ cup all-purpose flour
- ¾ cup whole wheat flour
- ¾ cup white sugar
- ¼ cup oat bran
- ¼ cup quick cooking oats
- ¼ cup wheat germ
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup blueberries
- ½ cup chopped walnuts
- 1 cup buttermilk
- 1 medium banana, mashed
- 1 large egg
- 1 tablespoon vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners.
- Stir both flours, sugar, oat bran, oats, wheat germ, baking powder, baking soda, and salt together in a large bowl. Gently stir in blueberries and walnuts.
- Mix buttermilk, mashed banana, egg, oil, and vanilla together in a separate bowl. Pour wet ingredients into dry ingredients; mix until just blended. Spoon batter into the prepared muffin cups, filling all the way to the top.
- Bake in the preheated oven until tops spring back when lightly pressed, 15 to 18 minutes.
- Remove from the oven and let cool on a wire rack.
Nutrition Facts
| Calories | 196 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 1 g |
| Sodium | 223 mg |
| Sugars | 16 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
This is such a great versatile recipe. I’ve made it a few times and have changed it up a bit based on what I had available. First time was 1/2 AP and 1/2 whole wheat flour with 1:4 c oats. Next time added spices. This time used AP, whole wheat, 1/2 c flax seed meal , 1/4 oats. Each time it’s been great so thanks for this recipe and to everyone who has reviewed it for different ideas of how to adjust it.
Don’t fill them up to the top…I learned the hard way…they will deflate since there isn’t enough room to rise completely. Otherwise, they’re tasty.
This was out of this world! Every bite was a new explosion of flavor: banana, blueberry, walnuts…YUM. This is a muffin you can feel good about…even if you eat 2 of them like me
Delicious. I reduced the sugar to 1/2 cup and found them sweet enough.
Loved it, added cinnamon, nutmeg
Great result despite substitutions. Will make again since my toddlers are eating them!
I had to make a few substitutions due to lack of ingredients and being too lazy to go to the store. I did 1/2 cup quick steel cut oats and 1/2 cup of high fiber Trader Joe’s cereal. I had no oat bran and no wheat germ. I added the TJs cereal to the wet ingredients so that it would soften out its shape. I had no buttermilk so I did 3/4 cup half and half + 1/4 cup water + 1 tbsp lemon juice. Also added a tsp of cinnamon and 1/4 tsp of nutmeg. I would probably do only 1/2 cup sugar next time as I found these a tad sweet. Turned out very tasty though!
Delicious! I was looking for recipes to use extra whole wheat flour and wheat germ. This is a keeper! I used mini chocolate chips instead of blueberries as I had them on hand. Skipped the banana and used milk instead of buttermilk. Added the vanilla, cinnamon & nutmeg per other reviews. Will be trying other varieties soon. Thank you!
awesome!
We have enjoyed playing around with this recipe. The first time, I made a lot of the ‘healthful’ substitutions others suggested such as only using wheat flour, replacing oil with applesauce, replacing white sugar with brown, etc. My husband and I thought they were fine, but my grand-daughter was put off by the texture and color. i guess she was expecting something like the out-of-the-bag mini muffins. My next batch followed the original recipe more closely and used 2/3 of the sugar suggested. With some additional expectation setting, this batch of muffins was much easier for the grandkids to eat. This will likely become my go-to muffin recipe. I am planning another batch this weekend!
Loved these! Used all Whole wheat flour instead of half and half, less sugar, flaxseed meal instead of wheat germ and regular 2% milk instead of buttermilk. I am going to try no sugar next time and see how they taste!
Delicious! I also have used this recipe to make pumpkin muffins as suggested by another user. I will often make mini muffins and freeze the leftovers.
Love them! They turned out to be really good. I even switched up and made them with strawberries and I tried raisins.
These are delish! I substituted a container of Greek yogurt mixed with milk for the buttermilk, used all whole wheat flour, and unprocessed wheat bran instead of oat bran, added some flax seed, cut the sugar a bit and added a half teaspoon of cinnamon. Also I baked these for an extra 8 or so minutes because I made them so big.
Absolutely the perfect combination of blueberries, bananas, and walnuts. I cut the sugar down a bit … used 1/2 cup. My muffins needed closer to 25 minutes in the oven… maybe because I used frozen blueberries and banana. Muffins freeze well. Will be making these again!
I made these and they rocked. I did substitute almond flour for whole wheat and I did not have any cornstarch. I also used almond milk with a little lemon juice instead of the buttermilk. I added chia instead of wheat germ. I used 2 bananas. My family loves them- I will make again!
These were delicious. My two grand daughters really liked them. I am going to have to make another batch soon.
Yes, I made changes because I didn’t have several of your ingredients. I added more oats and bran cereal and no wheat germ. Also, I couldn’t add a banana because I didn’t have one. Skipped the walnuts because I plan on giving one or two to a 17 month old and don’t want him choking on nuts. The blue berry-bran muffins look just like your pictures and taste fine. Sure do hope they freeze well. Plan to make them again!
Quick and great option for breakfast for about two days (left out on counter)!
Excellent muffins! I didn’t change a thing except they required longer to bake and overflowed a little. Next time I won’t fill to the top as the recipe said. Very moist and delicious.
Ive made these twice, with and without nuts. Realized I didn’t have oat bran so just used extra oats. These are so yummy, healthful and easy to make!!