Buttermilk Muffins

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Buttermilk muffins are an easy breakfast recipe filled with fiber and a delicious streusel topping. These are made with whole wheat flour, ground flaxseed and rolled oats. It’s an easy grab-and-go breakfast or snack.

Buttermilk Muffins

These buttermilk muffins are high in fiber using whole wheat flour and rolled oats. First the dry ingredients are mixed separately, then the butter is creamed with sugar and other wet ingredients are added. The wet and dry ingredients are mixed together and the batter is divided among the muffin pan.

A simple streusel topping is created using rolled oats, melted butter and sugar. This is scooped onto each muffin before baking.

These muffins are very hearty, wholesome, and high in fiber. The streusel topping adds lovely flavor and texture. I like to heat mine in the microwave and serve with a bit of butter.

Recipe Ingredients

• 1 cup whole wheat flour
• ¾ cup all-purpose flour
• ¼ cup ground flaxseed
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• ¼ tsp salt
• ½ cup unsalted butter
• 1 cup brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 ½ cups buttermilk

Streusel:

• ¼ cup old-fashioned rolled oats
• ¼ cup brown sugar
• 2 Tbsp whole wheat flour
• 3 Tbsp unsalted butter, melted

How To Make Whole Wheat Buttermilk Muffins

Full ingredients and instructions are also in the recipe card at the bottom of this blog post.

Preheat Oven

STEP 1: Preheat the oven to 350°F. Line a muffin pan with paper cupcake liners.

Make The Streusel:

STEP 1: Mix ¼ cup old-fashioned rolled oats, ¼ cup brown sugar, and 2 Tbsp whole wheat flour in a medium bowl.

STEP 2: Melt 3 Tbsp unsalted butter in the microwave, then add to the oat mixture and stir. Set this aside for now.

Make The Muffins:

STEP 1: Mix your dry ingredients in a medium bowl. 1 cup whole wheat flour, ¾ cup all-purpose flour, ¼ cup ground flaxseed, 1 tsp baking powder, 1 tsp baking soda, 1 tsp cinnamon, and ¼ tsp salt. Set aside.

STEP 2: In a separate large bowl begin adding the wet ingredients: ½ cup unsalted butter, and 1 cup brown sugar. Mix with an electric mixer.

STEP 3: Add 2 eggs and 1 tsp vanilla extract to the wet ingredients, and mix.

STEP 4: Mix 1 ½ cups buttermilk to the wet ingredients.

STEP 5: Mix half the dry ingredients into the wet ingredients, then repeat with the second half. Batter will be thick and sticky.

STEP 6: Pour batter into each muffin cup using a cookie scoop or spoon.

STEP 7: Sprinkle the streusel mixture on top of each muffin. Bake muffins for 22-28 minutes, or until a toothpick comes out clean when poked through the center.

STEP 8: Let cool for 10 minutes then transfer to a rack to cool completely.

How to Store Leftovers

Leftover muffins can be stored in a large airtight container on the counter or fridge for up to 1 week. These also freeze really well! I prefer to individually wrap each one in parchment paper and place them in a large freezer bag. This helps to prevent freezer burn.

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