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Oatmeal Muffins with Blueberries

These are ideal for breakfast on the go or a mid-afternoon snack.

Serves 12
Ready in 40 mins
Prep time 15 mins
Cooking time 25 mins
271 calories per serving


> 1/2 (16 oz) bag carrots
> 2 cups whole wheat flour
> 1 pinch salt
> 1 tbsp baking powder
> 1 tsp ground cinnamon
> 3/4 cup sugar
> 3 tbsp honey
> 1 1/3 cups buttermilk
> 1/3 cup canola oil
> 1 large egg
> 1 cup fresh or frozen blueberries
> 1 cup rolled oats, not instant


Preheat the oven to 350°F. Peel and grate the carrots.
In a bowl, mix the flour, salt, baking powder, cinnamon and sugar. In another bowl whisk the honey, buttermilk, oil and egg until smooth. Add the honey mixture to the flour mixture and fold to combine. Gently stir in the carrots, berries and oatmeal.
Put paper muffin cups in a 12-cup muffin pan and divide the batter among the cups. Bake 25 min. To test for doneness, insert a toothpick into a muffin; once the toothpick comes out with just a few moist crumbs clinging to it, the muffins are done.


If you use frozen berries, there’s no need to thaw them before adding to the batter.

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