Super Snacks: Wholegrain Blueberry Muffins

Super Snacks: Wholegrain Blueberry Muffins

Even after a year and a half of post­ing on SPC we’re still some­times shocked by the holes in our recipe ros­ter. Gap­ing maws when you really take a look at it. No hum­mus? Ridicu­lous! No gua­co­mole? Who are we? No straight up mac & cheese? What?! All I can tell you is that we’re cook­ing as fast as we can. And obvi­ously we love know­ing what you want to see on the site, so keep the requests com­ing. They may spend some time with their friends on the end of a very long list but we always take note! Here’s one that made it to the top. The kids and I were over at my friend Victoria’s place the other day for a play date and she pointed out that we don’t have a blue­berry muf­fin recipe. I had to think about it for a minute but I real­ized she’s right. We’ve done blue­berry crum­bles, bars and cakes — but no muffins.

I thought about doing clas­sic blue­berry muffins but I just couldn’t do it. Victoria’s gor­geous kids, Thomas and Vita, need bet­ter than basic for heaven’s sake! And so do your kids. These ones are so much bet­ter. The mix of whole­wheat flour, oats and flax meal makes them healthy enough for break­fast but they’re really yummy and moist so if you’re look­ing for a treat at 3 pm they do the trick then, too. They’re really easy to make and are the per­fect after school project to do with kids. I’m sure they’ll be served the next time we go to Thomas and Vita’s place, don’t you think?

pho­tos by Stacey Boag

Whole­grain Blue­berry Muffins

Makes one dozen full size muffins or 18 minis

1 1/4 cup whole­wheat flour
1 1/4 cup quick oats
1/4 cup flax meal
1 tsp bak­ing pow­der
1/2 tsp bak­ing soda
1/4 tsp salt
1/2 tsp cin­na­mon
1 cup apple sauce
1/2 cup but­ter­milk
1/2 cup brown sugar
2 Tbsp veg­etable oil
1 egg
3/4 cup blueberries


Pre­heat the oven to 375 degrees

Lightly but­ter muffins tins.

In a large bowl blend all of the dry ingre­di­ents — except the sugar — together well.

In another bowl whip the wet ingre­di­ents and the sugar with an elec­tric mixer.

Gen­tly shake the dry ingre­di­ents into the wet, giv­ing it a quick blend every few shakes. Stir in the blueberries.

Pour bat­ter evenly into your muf­fin tins and pop into a hot oven. Bake for 20 min­utes until they’re firm and tooth­pick comes out clean.

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  1. Jessie L.
    August 19, 23:16 Reply
    These look delicious. Would these work with frozen blueberries? I'm a recipe follower to a 't' and was just wondering. Thanks!
    • Laura
      August 24, 23:53 Reply
      Hi jessie, Thank you for your note. yes, absolutely use frozen blueberries. I do all the time. Just remember: Do not thaw the berries and roll them in a bit of flour to coat them a little before adding them to the batter. Hope this is helpful and enjoy the muffins. They're super yum! Best, Laura
  2. Sara
    October 04, 17:05 Reply
    I made this recipe and my toddler loved it. Now I'm out of quick oats. How would rolled oats work? Also, thanks for the frozen blueberries comment/answer above.

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