Blueberry Oatmeal Muffins
  • 2cups (500mL) whole wheat flour
  • 1/2cup (125mL) quick-cooking rolled oats
  • 1/2cup (125mL) cornmeal
  • 2tsp (10mL) ground ginger
  • 1tsp (5mL) Baking Powder
  • 1tsp (5mL) baking soda
  • 1 1/2cups (375mL) plain yogurt
  • 1/2cup (125mL) liquid honey
  • 1/3cup (75mL) vegetable oil
  • 1 egg
  • 1cup (250mL) Blueberries
  1. Preheat oven to 200°C (400°F). Fill 12 muffin tins with paper or silicone liners.
  2. Blend together flour, oats, cornmeal, ginger, baking powder, and baking soda in a bowl. Set aside.
  3. In another bowl, whisk together the yogurt, honey, oil, and egg.
  4. Make a well in the centre of the dry mixture and pour in wet ingredients. Mix using a wooden spoon until batter is just moistened.
  5. Add frozen blueberries and combine gently. Avoid over-mixing.
  6. Divide batter evenly into muffin tins.
  7. Bake in oven 20 to 25 minutes or until a toothpick inserted into the centre comes out clean.
  8. Set muffins on a rack to cool.