Multi Grain Blueberry Carrot Muffins with Orange Streusel

Servings: 24 muffins serving(s)

Prep time: 15 minutes

Total time: 35 minutes

Cooking time: 20 minutes

Multi Grain Blueberry Carrot Muffins are wholesome and delicious, stuffed with all sorts of nourishing things.

April lunchbox fatigue.

It happens every spring, this ennui with school lunches. My kids are tired of the same old stuff and would rather pack nothing than pack the same food they have been eating all year. We have tried that — the letting them fend for themselves (they’re 13 & 15 so certainly capable.) The problem is that they arrive home afterschool like angry bears.

Multi Grain Blueberry Carrot Muffins are wholesome and delicious, stuffed with all sorts of nourishing things. Both of my kids are hearty breakfast eaters but for everyone’s sanity they do need to eat more than an apple through the day.

Imagine my delight when I discovered that they both love these Multi Grain Blueberry Carrot Muffins. The muffins are wholesome, stuffed with all sorts of good things like whole wheat flour, cornmeal, carrots and blueberries. Even better, this recipe makes a big batch (2 dozen) and they freeze well.

Multi Grain Blueberry Carrot Muffins are wholesome and delicious, stuffed with all sorts of nourishing things.

The recipe is slightly adapted from The New York Times Food website, one of my favourite online recipe sources.

Multi Grain Blueberry Carrot Muffins with Orange Streusel Recipe

Makes about 2 dozen muffins


  • 2 1/3 cups flour
  • ⅔ cup whole wheat flour
  • ⅔ cup fine-ground yellow cornmeal
  • ⅔ cup rolled oats (not quick-cooking)
  • ⅔ cup packed light brown sugar
  • 4 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • ½ tsp. allspice
  • ½ teaspoon salt
  • 1 ¾ cups buttermilk
  • 1 ⅓ cup oil (grape seed or canola)
  • 1/3 cup Crosby’s Fancy Molasses
  • 1/3 cup pure maple syrup
  • 4 eggs
  • 2 cups grated carrots
  • 1 ½ cups blueberries

For the streusel (optional):

  • ⅓ cup packed light brown sugar
  • ½ teaspoon cinnamon
  • ¼ cup cold butter, cubed
  • ½ cup flour
  • 1 ½ Tbsp. finely grated orange zest


  1. In a large bowl, whisk the dry ingredients (flours, cornmeal, oats, sugar, baking powder, baking soda, cinnamon, nutmeg, alspice and salt.)
  2. In a separate bowl, whisk the buttermilk, oil, molasses, maple syrup and eggs. 
  3. Pour the wet ingredients over the dry ingredients and gently mix until almost blended.
  4. Stir in the carrots and blueberries
  5. Set batter aside at room temperature for 15 minutes. Batter should be on the thick side. (Add 2 Tbsp. more flour if the batter feels too thin.)
  6. Heat oven to 400 F. Grease a muffin pan or line with baking cups.
  7. Make the streusel: In a small bowl, mix ingredients together until blended and crumbly.
  8. Scoop or spoon batter into prepared pan, filling almost to the top. (Mound batter slightly in the center of each cup.) Sprinkle streusel overtop.
  9. Place muffin tin in oven and reduce heat to 375 F. Bake for 18 to 20 minutes, until the tops are springy to the touch.
  10. When cooked, cool on a rack and remove muffins from pan after 15 minutes or so.


7 thoughts on “Multi Grain Blueberry Carrot Muffins with Orange Streusel

  1. Violette says:

    Incredible muffins, nice and moist. Ran out of blueberries so tossed in wild berries. Scrumptious. Will absolutely make again…

    1. Pleased that you enjoyed the recipe Violette! Thanks for letting me know.

  2. Leesa says:

    Hey Bridget.
    I love your healthy recipes.
    I have a neighbor who has a had time finding new ideas wondering if you could help. The kid has many allergies, including dairy,nuts, seeds,has to be gulten free. Any ideas you have will help. Thanks alot, appreciate it.

    1. Hi Leesa, The gluten-free section of our website is a good place to start. Some of the recipes do include nuts, seeds and dairy, but there should be some that are suitable. I also have a good book & website to recommend: I have one of this author’s books and it’s great. Now I see she has another. Good luck.

  3. Mickie says:

    These muffins have become my “signature” pieces! I always keep a supply in the freezer. I bring them to friends and family all the time. I don’t add the topping – I prefer a slightly less sweet muffin!

    1. Bridget Oland says:

      HI Mickie, I’m so pleased you love the muffin recipe. Good suggestion to omit the streusel. Thanks!

  4. Christine Bauer says:

    Can I use “cooking” molasses Instead of “fancy“. I noticed a note on the carton that “recipes prepared with cooking molasses will be a much stronger than fancy molasses”. I only have “cooking” and don’t want to buy “fancy” if I can help it.

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