Whole Grain Blueberry Muffins


  • 1 1/4 cup whole wheat flour
  • 1 1/4 cup quick-cooking oats
  • 1/4 cup flax meal
  • 1 tsp baking poder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 cup applesauce
  • 1/2 cup brown sugar, packed
  • 1/2 cup buttermilk (or add 1 1/2 tsp vinegar to 1/2 cup milk and let stand for 10 minutes)
  • 2 Tbsp. vegetable oil
  • 1 egg
  • 3/4 cup blueberries (if you're using frozen, let them thaw before adding)


  • muffin tin
  • measuring cups and spoons
  • large bowl
  • medium bowl
  • mixing spoon
  • toothpick to test for doneness

Prep time:




Cook time:

12 muffins

Recipe submitted by:

Ceri Marsh

  1. Preheat oven to 375° F. 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, giveing 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.

The kids and I were over at my friend Victoria's for a playdate one morning when she pointed out that our site (Sweet Potato Chronicles) 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.