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Recipes // Desserts // Whole Grain Blueberry Muffins

Whole Grain Blueberry Muffins

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By Laura Keogh and Ceri Marsh

Prep time: 15 minutes
Total time: 35 minutes
Makes: 12 muffins

The kids and I were over at my friend Victoria’s for a play date one morning when she pointed out that our site didn’t have a basic blueberry muffin recipe. So off I went to the kitchen to experiment. But thinking of Victoria’s beautiful
kids, I decided basic wouldn’t cut it. These are the muffins—healthier, more delicious and so much more than basic—that I came up with. This recipe’s so easy it’s ideal for making with kids.

Ingredients:

  • 1.4 cups (310 ml) whole wheat flour
  • 1.4 cups (310 ml) quick-cooking oats
  • 4 cup (60 ml) flax meal
  • 1 tsp (5 ml) baking powder
  • 5 tsp (2 ml) baking soda
  • 5 tsp (2 ml) ground cinnamon
  • 4 tsp (1 ml) salt
  • 1 cup (250 ml) applesauce
  • 5 cup (125 ml) brown sugar, packed
  • 5 cup (125 ml) buttermilk
  • (or add 1 5 tsp/7.5 ml of white vinegar to 5 cup/125 ml milk and let stand for 10 minutes)
  • 2 Tbsp (30 ml) vegetable oil
  • 1 egg
  • 6 cup (185 ml) blueberries (if you’re using frozen, let them thaw before adding)

Directions:

  1. Preheat the oven to 375°F (190°C). Lightly grease or line a muffin tin.
  2. In a large bowl, mix together the flour, oats, flax meal, baking powder, baking soda, cinnamon and salt.
  3. In another bowl, mix together the applesauce, sugar, buttermilk, vegetable oil and egg.
  4. Gently shake the dry ingredients into the wet, giving the mixture a stir every few shakes. Stir in the blueberries.
  5. Pour the batter evenly into the muffin tin cups, filling only two-thirds of the way, and pop them in the oven for 20 minutes. They’re done when they’re firm and a toothpick inserted in the center comes out clean.
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