Hearty Oatmeal Blueberry Muffins

This hearty and moist muffin goes from mixing bowl to table in just 40 minutes!
  • Prep time 20 mins
  • Cook time 18 mins
  • Yields 12
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  • Recipe Submitted By Nicole and Claire
  • Recipe Attribution Adapted from Lentils.ca Blueberry Oatmeal Lentil Muffins: http://www.lentils.org/recipe/blueberry-oatmeal-lentil-muffins/


  • 1/2 cup split red lentils
  • 2/3 cup water
  • 1.5 cups flour (we like spelt)
  • 1/2 cup quick oats
  • 1/2 cup brown sugar
  • 2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup kefir, yogurt or milk (if using milk, add 1 extra tsp of baking powder)
  • 1 large egg
  • 1/4 cup oil plus extra for greasing muffin tins
  • 1 cup frozen blueberries (do not thaw)


  • Saucepan
  • Measuring cups and spoons
  • Mixing bowl
  • Sifter
  • Whisk or fork
  • Wooden spoon
  • Muffin tin


  1. Bring water and lentils to a boil, then simmer for 7 minutes, until soft.
  2. Preheat oven to 400° F.
  3. In a large bowl, sift together the dry ingredients (flour, oats, sugar, baking powder, cinnamon, salt).
  4. Allow lentils to cool slightly.
  5. Grease muffin tin (or line with baking cups— we love the parchment paper ones).
  6. When lentils are lukewarm, whisk in egg, oil and kefir/yogurt/milk until smooth.
  7. Add the lentil mixture to the dry ingredients and combine until just mixed.
  8. Toss frozen blueberries in a bit of flour to coat. 
  9. Fold the blueberries into the batter.
  10. Scoop batter into muffin tin, filling each cup 2/3 full.
  11. Bake for ~ 18 minutes in preheated oven (until they are pale golden and springy to the touch).
  12. Let cool and enjoy!

Mix it up by adding any favourite fresh or frozen fruit in place of the blueberries.

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