Maple-Blueberry Muffins

Breakfast and Brunch | Muffins

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Portions: 12


  • 1 1/2 cup unbleached all-purpose flour
  • 1 cup quick-cooking oats
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup pure maple syrup (preferably amber syrup, for its rich flavor)
  • 1/2 cup plain yogurt
  • 1/2 cup canola oil
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 3/4 cup large blueberries, fresh or frozen and thawed


  1. Preheat oven to 180° C (350° F), rack in centre position. Place paper liners in 12 muffin cups.
  2. In a bowl, combine the flour, oat flakes, baking powder, and salt. Set aside.
  3. In another bowl, use a whisk to mix the pure maple syrup, yogurt, oil, eggs, and vanilla until smooth. Add the dry ingredients and mix with a wooden spoon or spatula. Incorporate the blueberries.
  4. Use a large ice cream scoop to fill the muffin cups to the brim with batter. Bake for about 30 minutes.
  5. Let the muffins cool in their moulds before removing from the tin.