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Healthy Blueberry Muffins
Breakfasts

Healthy Blueberry Muffins

Yields:
12 muffins

Ingredients

  • 1½ cups (225g) B.C. blueberries, fresh or unthawed frozen - divided
  • 1½ cups (200 g) Wholegrain spelt or wheat flour, plus 1 tsp
  • 3 tbsp (45 ml) Wheat bran
  • 3 tbsp (45 ml) Flax seeds, ground
  • 1 tbsp (15 ml) Baking powder
  • 1 tsp (5 ml) Baking soda
  • ½ tsp (2.5 ml) Cinnamon
  • ½ tsp (2.5 ml) Salt
  • ¼ cup (50 g) Unrefined raw sugar
  • 3 tbsp (45 ml) Canola oil
  • 3 tbsp (45 ml) Extra virgin olive oil
  • 2 (100 g) Large eggs
  • ¾ cup (175 ml) Plain Greek yogurt, non-fat
  • ¾ cup (175 ml) Banana, mashed
  • 1 tbsp (15 ml) Orange zest, finely grated
  • 1 tbsp (15 ml) Orange juice
  • 1 tsp (5 ml) Vanilla extract
  • 2 tbsp (20 g) Pumpkin seeds, unsalted
  • 1 tbsp (10 g) Hemp hearts

 

Directions

  1. Pre-heat oven to 350°F/160°C with rack positioned in the centre. Grease a large non-stick muffin pan and line with baking cups.
  2. In a bowl, toss 1 tsp of flour with 1 cup of the blueberries, set aside the remaining ½ cup of blueberries for the topping. Do not thaw if using frozen.
  3. In a bowl, mix the flour, wheat bran, flax, baking powder, baking soda, cinnamon and salt, then set aside.
  4. In another large bowl, whisk the sugar and oil, then the eggs one at a time. Whisk in the yogurt, banana, orange zest, juice and vanilla.
  5. Fold the flour mixture into the wet mixture in three intervals. Fold in the 1 cup of floured blueberries. Spoon batter into the prepared muffin tin.
  6. Sprinkle with pumpkin seeds and hemp hearts, then top with the remaining blueberries.
  7. Bake in a pre-heated oven at 350°F/ 160°C for 24-28 minutes until toothpick inserted in the centre comes out clean.

 

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