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Multigrain Blueberry-Ginger Muffins
Makes 12


  1. Preheat oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners.
  2. In a large bowl, combine flour, oats, cornmeal, ginger, baking powder and baking soda. In a separate bowl, whisk yogourt with honey, oil and egg. Make a well in the dry ingredients and pour in the wet ingredients. Stir until dry ingredients are just moistened. Add frozen blueberries; gently stir just until combined. Do not overmix.
  3. Divide the batter evenly between the lined muffin cups. Bake 20 to 25 min. or until the tops spring back lightly when touched.
  • 2 cups (500 mL) whole-wheat flour 
  • 1/2 cup (125 mL) quick oats 
  • 1/2 cup (125 mL) cornmeal 
  • 2 tsp (10 mL) ground ginger 
  • 1 tsp (5 mL) each baking powder and baking soda
  • 1 1/2 cups (375 mL) plain, low-fat yogourt 
  • 1/2 cup (125 mL) honey 
  • 1/3 cup (75 mL) vegetable oil 
  • 1 egg
  • 1 cup (250 mL) frozen wild blueberries