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Whole Wheat Buttermilk Muffins

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Whole wheat 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.

whole wheat buttermilk streusel muffins in old ecko baking pans. Kitchen towel, small bowl of oats, bowl of strawberries beside muffin pans.

Whole Wheat Buttermilk Muffins

Let’s face it, mornings are hectic. Sometimes we just need a convenient healthy breakfast that can be grab-and-go. Well, these whole wheat buttermilk streusel muffins are the perfect breakfast for those busy days!

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.

Ingredients on a white counter: wheat flour, brown sugar, baking soda, baking powder, cinnamon, vanilla extract, butter, eggs and oats.

Recipe Ingredients

  • FLOUR: This recipe uses a combination of whole wheat flour, all purpose flour and a small amount of ground flaxseed for extra fiber.
  • BUTTERMILK: I used brown sugar for this recipe. White granulated sugar, coconut sugar or a sugar free substitute such as monk fruit sweetener will also work.
  • BUTTER: Unsalted butter needs to be softened to room temperature before making the recipe.
  • MUFFIN BATTER: Other ingredients added to the batter included eggs, baking powder, baking soda, cinnamon, salt and vanilla extract.
  • TOPPING: For the streusel topping you’ll need rolled oats, more brown sugar, a bit of whole wheat flour and butter.
Close up of six wheat streusel muffins in vintage ecko muffin pan.

How To Make Whole Wheat Buttermilk Muffins

  1. Mix oats, brown sugar, and whole wheat flour. Melt butter, then add to mixture. Set aside.
  2. Mix dry ingredients together in a medium bowl.
  3. Beat butter and sugar with an electric hand mixer. Add in eggs and vanilla extract. Add in buttermilk according to full recipe instructions below.
  4. Mix dry ingredients with the wet to create muffin batter.
  5. Divide batter into a muffin pan, sprinkle the streusel on top. Bake until toothpick comes out clean.

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.

three buttermilk streusel muffins stacked on top of eachother with bowl of strawberries in background

Recipe Tips

  • Cream the butter and sugar for 2-3 minutes using a hand mixer. This will create the perfect light and fluffy muffins!
  • Use a cookie scoop to transfer batter to the muffin pan. This helps to divide it evenly and keeps your hands mess free.
  • Cover the tops of the muffins evenly with streusel. This will coat them perfectly after they’re baked.
Close up of tops of streusel muffins in vintage ecko baking pan

More Muffin Recipes

Did you love these buttermilk streusel muffins? Be sure to leave a rating below!

Whole Wheat Buttermilk Muffins with Streusel Topping

A hearty muffin base is topped with streusel for the perfect grab-and-go breakfast or snack.
4 from 1 vote
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Prep Time: 10 minutes
Cook Time: 23 minutes
Servings: 12 muffins




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

Make The Streusel:

  • In a medium bowl, stir together the rolled oats, brown sugar, and whole wheat flour.
  • Melt the butter in the microwave, then add to the oat mixture and stir together. Set this aside for now.

Make The Muffins:

  • In a medium bowl mix together the whole wheat flour, all purpose flour, ground flaxseed, baking powder, baking soda, salt and cinnamon. Set aside.
  • In a large bowl, beat together the softened butter and sugar together with electric mixer.
  • Add eggs and vanilla extract. Mix together.
  • Add buttermilk and mix in.
  • Add half of the dry ingredients to the bowl and mix. Repeat with the other half of dry ingredients.
  • Batter will be thick and sticky.
  • Use cookie scoop or spoon to pour batter into each of the muffin cups.
  • Sprinkle the streusel mixture on top of each muffin.
    Bake muffins for 22-28 minutes, or until toothpick comes out clean when poked through the center (mine took 27 minutes).
  • Let cool 10 minutes then transfer to a rack to cool completely.

Recipe Notes:

Store in an airtight container on the counter or in the fridge for up to 5 days. These muffins can also be frozen.


Calories: 301kcal | Carbohydrates: 40g | Protein: 5g | Fat: 14g | Cholesterol: 58mg | Sodium: 226mg | Fiber: 3g | Sugar: 24g

The nutritional information provided is an estimate and is per serving.

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