Blueberry-Ginger Muffins

  • Preparation time:
  • 15 min
  • Total time:
  • 20 min
  • Makes:
  • 12 muffins
Blueberry-Ginger Muffins

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Blueberry-Ginger Muffins

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

Ingredients

  • 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

Directions

  • 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.

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

Nutrition (per muffin)

  • Calories
  • 203
  • Protein
  • 4 g
  • Carbohydrates
  • 37 g
  • Fat
  • 5 g
  • Fibre
  • 2 g
  • Sodium
  • 172 mg
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