Servings: 24 muffins serving(s)
Prep time: 15 minutes
Total time: 35 minutes
Cooking time: 20 minutes
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.
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.
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
- In a large bowl, whisk the dry ingredients (flours, cornmeal, oats, sugar, baking powder, baking soda, cinnamon, nutmeg, alspice and salt.)
- In a separate bowl, whisk the buttermilk, oil, molasses, maple syrup and eggs.
- Pour the wet ingredients over the dry ingredients and gently mix until almost blended.
- Stir in the carrots and blueberries
- 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.)
- Heat oven to 400 F. Grease a muffin pan or line with baking cups.
- Make the streusel: In a small bowl, mix ingredients together until blended and crumbly.
- Scoop or spoon batter into prepared pan, filling almost to the top. (Mound batter slightly in the center of each cup.) Sprinkle streusel overtop.
- 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.
- When cooked, cool on a rack and remove muffins from pan after 15 minutes or so.