Wild Blueberry & Lemon Muffins

Berries are disease-fighting superstars.  Making them a regular part of your eating plan is one of the wisest decisions you can make.  These 100% whole grain muffins are loaded with antioxidant-rich, wild blueberries.  They’re incredibly moist and tasty and the combination of lemon, blueberries, and maple together is really wonderful!  Enjoy!

Makes 12 Muffins


1 cup (250 mL) large flake oatmeal

1 cup (250 mL) whole wheat flour

1 tbsp (15 mL) ground cinnamon

2 tsp (10 mL) baking powder

½ tsp (2.5 mL) baking soda

¾ cup (175 mL) low-fat milk (skim or 1%)

Juice and grated peel (zest) of 1 medium lemon

½ cup (125 mL) pure maple syrup

¼ cup (60 mL) canola oil

1 egg

1½ cups (375 mL) wild blueberries, fresh or frozen


  1. Preheat oven to 375°F (190°C).
  2. In medium size bowl mix together the oatmeal, whole wheat flour, cinnamon, baking powder, and baking soda.
  3. In a large measuring cup or small bowl, mix together the milk, juice and zest of one lemon, maple syrup, canola oil, and egg.
  4. Add the wet ingredients to the dry ingredients and stir until just combined.
  5. Carefully fold in the blueberries.
  6. Divide batter into 12 paper-lined or well-greased, muffin cups.  Bake for 20 to 25 minutes or until tops are firm to touch.

Nutrition Information Per Muffin:  151 calories, 6 g fat, .6 g saturated fat, 23 g carbohydrate, 2.5 g fibre, 3 g protein, 116 mg sodium


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