Blueberry-Ginger Muffins

  • Prep Time15 mins
  • Total Time20 mins
  • Makes12 muffins
Blueberry-Ginger Muffins

Photo: Roberto Caruso

Perfect for breakfast or a snack, whip up a batch of these delicious muffins today.


  • 1 cup all-purpose flour

  • 1 cup whole wheat flower

  • 1 cup granulalted sugar

  • 1 tbsp finely grated ginger

  • 2 tsp baking powder

  • 1 tsp ground cinnamon

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 1 egg

  • 1 cup plain yogurt, preferably 2%

  • 1/3 cup safflower oil

  • 1 170-g container fresh blueberries

  • 2 tbsp finely chopped candied ginger


  • Preheat oven to 375F. Lightly spray a 12-cup muffin pan with oil, or line with paper liners.

  • Stir flours with sugar, grated ginger, baking powder, cinnamon, baking soda and salt in a large bowl. Whisk egg with yogurt and oil in a medium bowl. Stir egg mixture into flour mixture, just until combined. Batter will be very thick. Stir in blueberries. Spoon into muffin cups. Sprinkle tops with candied ginger.

  • Bake in centre of oven until golden and a cake tester inserted in centre of a muffin comes out clean, 25 min. Cool muffins in tin for 10 min. Remove to a cooling rack to cool completely. Store in an airtight container at room temperature for up to 2 days, or freeze up to 1 month.

Nutrition (per muffin)

Protein 4g, Carbohydrates 37g, Fat 5g, Fibre 2g, Sodium 172mg.

Originally published in the Today’s Parent February 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.

This article was originally published on Jan 09, 2015