6 Best Blueberry Muffin Recipes You Need to Try

Servings: 12 muffins serving(s)

Prep time: 15 minutes

Total time: 30 minutes

Cooking time: 15 minutes

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Find a new favourite blueberry muffin recipe among these 6 wholesome favourites.  

Best blueberry muffin recipes

When I was growing up our family always took vacation the last week of August. After a summer of swimming in the river, our holiday destination was always the ocean and the long drive to our rental house took us through miles of wild blueberry fields in Southern New Brunswick  and then into Maine. Our holiday always coincided with the blueberry harvest so on the way back home we’d stop along the way to buy several 10 lb boxes of fresh wild blueberries. We’d eat the berries by the handful and get our fill before everything went into the big freezer at home.

It’s probably no surprise that my summer vacation routine is very similar. My family and I head to the ocean, not too far from the beaches I visited as a child. We drive past the same wild blueberry fields and load up on boxes of wild blueberries from those very fields.

Of all the things I bake with wild blueberries, my favourite are blueberry muffins. The taste and texture that blueberries add to a muffin takes me right back to childhood.

Over the years I have posted a great variety of blueberry muffin recipes on this blog, and I’m sure there are many more to come. In the meantime, give some of these – our best blueberry muffin recipes –  a try and let me know what you think.

6 Best Blueberry Muffin Recipes:

Whole Wheat Blueberry Muffins

This is an adaptation of the blueberry muffin recipe I grew up with.

Crosby’s Blueberry Muffins

An old recipe from the Crosby’s recipe archives.

Blueberry Bran Muffins

An adaptation of an Ina Garten recipe.

Blueberry Oat Muffins

A favourite refined sugar-free recipe.

Blueberry Wheat Germ Muffins

This is a variation of my sister’s  extra healthy (and famous) wheat germ muffins.

Multi Grain Blueberry Carrot Muffins

The muffins are wholesome, stuffed with all sorts of good things like whole wheat flour, cornmeal, carrots and blueberries.

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Best blueberry muffins recipes

Pumpkin Spice Cornmeal Muffins

Servings: 12 muffins serving(s)

Prep time: 10 minutes

Total time: 30 minutes

Cooking time: 20 minutes

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Pumpkin Spice Cornmeal Muffins: With just a half cup of pumpkin puree and cornmeal and molasses to balance the pumpkin flavour, these muffins are surprisingly light textured. Even after a few days on the counter they don’t end up dense like many muffins.

A little pumpkin goes a long way.

A big can of pumpkin lasts an awfully long time in our house if I don’t have a stash of pumpkin recipes at the ready when I open it. Leftover puree freezes well, I know, but I still prefer to use it all up within a week.

Making a double batch of these pumpkin spice cornmeal muffins used up a good amount of the puree, and helped to feed a crew of hungry teens who arrive at our house on the weekend.

Pumpkin Spice Cornmeal Muffins: With just a half cup of pumpkin puree and cornmeal and molasses to balance the pumpkin flavour, these muffins are surprisingly light textured. Even after a few days on the counter they don’t end up dense like many muffins.

Do you prefer just a little pumpkin flavour?

I love how pumpkin keeps baked goods moist but  I’m not always in the mood for the taste, or the texture, of muffins that are super pumpkin-y.

That’s why I love this recipe so much. With just a half cup of pumpkin puree, and cornmeal and molasses to balance the pumpkin flavour, these muffins have just the right amount of pumpkin taste for me. And they’re surprisingly light textured. Even after a few days on the counter they don’t end up dense like many muffins.

Pumpkin Spice Cornmeal Muffins: With just a half cup of pumpkin puree and cornmeal and molasses to balance the pumpkin flavour, these muffins are surprisingly light textured. Even after a few days on the counter they don’t end up dense like many muffins.

Pumpkin Spice Cornmeal Muffins aren’t too sweet either so could be served alongside a bowl of chili.  And they make great lunchbox snacks.

If you’re not a fan of nutmeg, substitute additional ginger for the ¼ teaspoon of nutmeg called for in the recipe.

Pumpkin Spice Cornmeal Muffin Recipe

Makes 12 muffins

Adapted from Love and Lemons blog.

Ingredients

  • 1 cup cornmeal
  • 1 cup whole wheat or all-purpose flour
  • 2 tsp. baking powder
  • ¼ tsp. baking soda
  • 1/2 tsp. cinnamon
  • ½ tsp. ginger
  • 1/4 tsp. nutmeg
  • ½ tsp. salt
  • 1 egg, beaten
  • ¼ cup vegetable oil
  • 1/4 cup Crosby’s Fancy Molasses
  • 2 Tbsp. honey
  • ½ cup canned pumpkin puree
  • 1 cup milk
  • 1 tsp. cider vinegar

Instructions:

  1. Preheat oven to 375 F and prepare your muffin pan.
  2. In a large bowl, combine the dry ingredients. In another bowl whisk the egg with the oil. Whisk in the molasses and honey then the pumpkin, milk and vinegar.
  3. Make a well in the dry ingredients and pour over the wet mixture. Stir just until combined (batter will be lumpy.)
  4. Divide batter among muffin cups and bake for 15-20 minutes.

 

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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

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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

Ingredients:

  • 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

Instructions:

  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.

 

Healthy Blueberry Bran Muffins

Servings: 12-14 muffins serving(s)

Prep time: 20 minutes

Total time: 55 minutes

Cooking time: 35 minutes

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These blueberry bran muffins are light-textured and moist.

Blueberry bran muffins are light-textured and moist. They're made with a generous amount of bakers bran (natural wheat bran) which is the key to their lofty texture. Blueberries and molasses keep them extra moist.

You can never have too many recipes for blueberry muffins, and blueberry bran muffins are especially appealing. They have a wholesome flavour that can’t be matched and never taste like a piece of cake, which is sometimes the case with regular blueberry muffins.

These blueberry bran muffins are light-textured and moist. They’re made with a generous amount of bakers bran (natural wheat bran) which is the key to their lofty texture. Blueberries and molasses keep them extra moist.

Blueberry bran muffins are light-textured and moist. They're made with a generous amount of bakers bran (natural wheat bran) which is the key to their lofty texture. Blueberries and molasses keep them extra moist.

This is the kind of muffin that works for breakfast, for school lunches and for an after school snack.

I came across the recipe one sleepy holiday evening at my sister’s. I was flipping through her new cookbook, Make it Ahead by Ina Garten. There were loads of great looking recipes in the book but the one that really caught my eye was for these blueberry bran muffins. All of our family feasts over the holidays got me thinking about simple food and wholesome snacks and this recipe fit the bill.

And it has come in handy this week, getting us through the first Monday in January and the whole sleepy week. (Getting back into the swing of things has been a little painful, for everyone in my household). Thankfully this is the kind of muffin that works for breakfast, for school lunches and for an afterschool snack.

I didn’t bother to freeze them so the batch lasted four days on the counter before they were all gone, and the final muffin still tasted great.

I love to eat them plain or with a little peanut butter but my daughter prefers them with a heaping spoonful of strawberry jam.

Blueberry bran muffins are light-textured and moist. They're made with a generous amount of bakers bran (natural wheat bran) which is the key to their lofty texture. Blueberries and molasses keep them extra moist.

Blueberry Bran Muffin Recipe

Adapted from Ina Garten the Barefoot Contessa

Makes 12-14 muffins

Ingredients:

  • 1 cup flour
  • ¼ tsp. salt
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. ground cinnamon
  • ¾ cup plus 2 Tbsp. plain yogurt
  • 1/2 cup grapeseed oil (or vegetable oil)
  • ½ cup sugar
  • 6 Tbsp. Crosby’s Fancy Molasses
  • 2 Tbsp. honey
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla
  • 2 ½ cups wheat bran
  • 1½ cups blueberries

Instructions:

  1. Preheat the oven to 350F and prepare muffin pan.
  2. In a large bowl whisk together the flour with the salt, baking powder, baking soda and cinnamon.
  3. In a medium bowl whisk the yogurt with the oil, sugar, molasses and honey.
  4. Whisk in the eggs and vanilla.
  5. Stir the wet ingredients into the dry and mix gently until almost combined.
  6. Stir in the wheat bran in two additions.
  7. Stir in the blueberries and mix until evenly distributed.
  8. Spoon into prepared muffin pan and bake for 25-30 minutes if using fresh berries. Bake for 30-35 minutes if using frozen blueberries.

 

Nutritional info: Per muffin.

  • Calories: 205
  • Fat: 9.3 g
  • Saturated Fat: 1.1 g
  • Cholesterol: 27.5 mg
  • Sodium: 70.3 mg
  • Carbs: 31.3 g
  • Sugar: 15.3
  • Fibre: 5.1 g
  • Protein: 3.7 g

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Buttermilk Gingerbread Muffins

Servings: 10-12 muffins serving(s)

Prep time: 15 minutes

Total time: 35 minutes

Cooking time: 20 minutes

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whole wheat buttermilk gingerbread muffins

Buttermilk Gingerbread Muffins a wholesome winter snack.

Winter arrived to Southern New Brunswick with gusto this week. Two storms in three days means that we finally have snow cover, and although a little late, it’s beginning to look a lot like Christmas.

Last night began a whole new round of holiday celebrating with the arrival of family from out of town.  We enjoyed a long evening around my mom’s enormous table, chatting and laughing and planning tonight’s big family gathering.

whole wheat buttermilk gingerbread muffins

In the midst of all the parties and rich food I have been craving something simple to snack on. Something flavourful and wholesome to go along with the Gingerbread Lattes that I can’t seem to stop drinking.

That’s why this recipe for Buttermilk Gingerbread Muffins caught my eye.

Made with whole wheat flour, buttermilk gingerbread muffins remind me of a lightly textured bran muffin. They’re not too sweet and have a great ginger kick. The ginger isn’t over powering though so don’t be tempted to scale it back. The overall spice balance is great.

The recipe is from the lovely blog Living Lou

Buttermilk Gingerbread Muffin Recipe

 10-12 muffins 

Ingredients

  • 1½ cups whole wheat flour
  • ⅔ cup all-purpose flour
  • 2½ tsp. baking soda
  • ⅓ cup brown sugar
  • 1 Tbsp. ground ginger
  • 1 tsp. cinnamon
  • ⅛ tsp. cloves
  • ½ tsp. salt
  • 1 egg
  • ⅓ cup grape seed oil (or vegetable oil)
  • ½ cup Crosby’s Fancy Molasses
  • ¾ cup buttermilk
  • Coarse sugar for sprinkling (optional)

Instructions

  1. Preheat oven to 375. Prepare muffin pan.
  2. In a large bowl, whisk flours with sugar, baking soda, spices and salt.
  3. In another bowl, lightly beat the egg then whisk in the oil and molasses. When well combined whisk in the buttermilk.
  4. Make a well in the dry ingredients and pour in the egg mixture. Stir gently until just combined taking care not to overmix.
  5. Spoon into prepared pan. Sprinkle with coarse sugar, if using.
  6. Bake for 15-20 minutes until the tops spring back when lightly touched.

Best eaten within a couple of days. Can be frozen up to three months.

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Sugar-Dipped Mini Pumpkin Muffins

Servings: 14-16 serving(s)

Prep time: 15 minutes

Total time: 40 minutes

Cooking time: 25 minutes

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Cinnamon sugar dipped mini pumpkin muffins, mini muffins that taste like doughnuts

I like to call these doughnut-muffins because, although this is very much a muffin recipe, the cinnamon sugar topping makes the muffins taste like old fashioned sugar doughnuts. It dresses them up in such a simple way and makes these muffins a lot more appealing, especially to my kids.

I have a soft spot for old fashioned doughnuts. Even as a child they were my favourite — I was crazy about the texture and the slight crunch of the sugar coating. Fancy yeasted doughnuts never felt authentic to me.

Cinnamon sugar dipped mini pumpkin muffins, mini muffins that taste like doughnuts

I was lucky that my mom would make homemade doughnuts from time to time. My husband’s aunt had a great talent for making old fashioned doughnuts too and every time she heard we were coming for a visit she’s start cooking. We got to watch her make them one time, before she had a deep fryer. It’s like she was one with her vat of Crisco, knowing when it was just the right temperature for frying. No thermometer necessary.

I have never attempted old fashioned doughnuts so these sugar-dipped pumpkin muffins are my stand-in.

They’re yummy and not too sweet. Best eaten within a couple of days, especially after dipping.

Sugar-Dipped Mini Pumpkin Muffin Recipe

Adapted from Sally’s Baking Addiction

Makes 16 mini muffins

Ingredients:

  • 1 3/4 cups flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1/2 tsp nutmeg
  • 1/4 cup butter, melted
  • 1/2 cup sugar
  • 2 Tbsp Crosby’s Fancy Molasses
  • 1 egg
  • 1 1/2 tsp vanilla extract
  • 3/4 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup milk

Cinnamon Sugar Coating

  • 2 Tbsp butter, melted
  • ¼ cup sugar
  • 1 Tbsp cinnamon

Instructions:

  1. Preheat oven to 350°F. Line mini muffin pans with liners or grease them well.
  2. In a large bowl, whisk the flour, baking powder, salt, cinnamon, pumpkin pie spice, and nutmeg.
  3. In another bowl whisk the melted butter, sugar and molasses. Whisk in the egg then add the vanilla, pumpkin and milk.
  4. Add wet ingredients into the dry and stir gently until just combined.
  5. Spoon batter into the muffin tins.
  6. Bake for 10-12 minutes, or until the tops spring back when lightly pressed.

For the cinnamon sugar coating:

  1. Stir together the cinnamon and sugar.
  2. When the muffins have cooled dip the tops first in the melted butter then in the cinnamon sugar mixture.
  3. Set on a rack to dry.
  4. Best eaten within a couple of days, especially after dipping.

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Pumpkin Oat Molasses Muffins | Refined Sugar-Free

Servings: 11 muffins serving(s)

Prep time: 15 minutes

Total time: 40 minutes

Cooking time: 25 minutes

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Pumpkin oat molasses muffins have a light texture and a delicious pumpkin pie spice flavour. No refined sugar.

Pumpkin + Oats + Molasses + Spice

The fields near our cottage are teeming with pumpkins and they’re piled high at Fullerton’s Corner Market, the country store that’s just down the road from our summer place.

All these pumpkins were easy to ignore even a week ago, when there was still summer heat in the sun, but once the temperature started dipping into the frost zone I realised that pumpkin season has truly arrived.

I’m still not ready to put a pumpkin on my front step but I have started baking with pumpkin. The house has smelled of pumpkin pice spice these past few evenings, a welcome scent when darkness arrives early and the nights are too cool to leave windows open a crack.pumpkin oat molasses muffins are refined sugar-free

No Refined Sugar

I have had this recipe tucked aside for ages now waiting for fall. I have a couple of other pumpkin muffin recipes on the blog but this version, with old fashioned oats, is especially appealing. I also love that there is no refined sugar in this recipe, just molasses and your choice of honey or maple syrup.

These Pumpkin Oat Molasses Muffins have a surprisingly light texture and they’re nice and moist. I use whole wheat pastry flour, but regular whole wheat flour works fine too.

These are great snack muffins. Hearty and wholesome, they hit the spot. No butter required.

Pumpkin Oat Molasses Muffin Recipe

Adapted from the blog Cookie + Kate

Makes about 11 muffins

Ingredients

  • 1¾ cups whole wheat pastry flour or regular whole wheat flour (spooned in)
  • ⅓ cup old-fashioned oats, plus more for sprinkling on top
  • ½ tsp. salt
  • 1 tsp. baking soda
  • ½ tsp. cinnamon, plus more for sprinkling on top
  • ½ tsp. ground ginger
  • ¼ tsp. nutmeg
  • ¼ tsp. allspice
  • ⅓ cup oil or melted butter (I use grape seed oil)
  • ¼ cup Crosby’s Fancy Molasses
  • ¼ cup honey or maple syrup
  • 2 eggs, at room temperature
  • 1 cup pumpkin purée
  • ¼ cup milk
  • 1 tsp. vanilla

Instructions

  1. Preheat oven to 325 F. Prepare muffin pans
  2. In a large bowl stir together the flour, oats, baking soda, salt and spices.
  3. In a medium bowl whisk the oil, molasses and honey or maple syrup. Add eggs, one at a time. Mix in the pumpkin purée, milk and vanilla.
  4. Add the wet mixture to the dry mixture and stir just until combined.
  5. Spoon batter into muffin cups and sprinkle with a little cinnamon and oats.
  6. Bake at 325 F for about 25 minutes.

Nutritional info: Per muffin.

  •  Calories: 238.9
  • Fat: 11.8 g
  • Saturated Fat: 1.8 g
  • Cholesterol: 35.3 mg
  • Sodium: 240.6
  • Carbs: 29.3 g
  • Sugar: 11.7 g
  • Protein: 4.8 g
  • Calcium: 39.3 g
  • Fibre: 2.7 g
  • Potassium: 245.2 mg
  • Folate: 25.5 (DFE)
  • Vitamin A: 195 (RAE)

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Pumpkin oat molasses muffins have a light texture and a delicious pumpkin pie spice flavour. No refined sugar.

Streusel Topped Rhubarb Muffins

Servings: 12 serving(s)

Prep time: 30 minutes

Total time: 48 minutes

Cooking time: 18 minutes

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streusel toped rhubarb muffinsIt’s still too early for rhubarb in Southern New Brunswick but it won’t be long. The snow is barely gone but the gardens have responded to the late spring warmth with gusto and are racing to catch up.streusel toped rhubarb muffins

While I watch my garden (and rhubarb) grow I’m enjoying the last of my stash of frozen rhubarb. I have been making rhubarb compote to stir into yogurt, rhubarb juice to drink with sparkling water and am now onto this rhubarb muffin recipe.

The more rhubarb I eat the more it feels like spring.

streusel toped rhubarb muffins

These are a light textured muffin and not too sweet. I dice the rhubarb quite small to avoid getting a soggy mouthful but suit yourself.

Feel free to use oil instead of melted butter (although you will sacrifice a little flavour). Ginger is a lovely replacement for cinnamon and lemon zest could stand in for the orange zest.

Streusel Topped Rhubarb Muffin Recipe

Makes 12-13 muffins

Ingredients:

  • 2 cups flour
  • 1/2 cup sugar
  • ¼ cup Crosby’s Fancy Molasses
  • 2-1/2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • Zest of one orange
  • 1 cup sour cream or yogurt
  • ½ cup butter, melted and cooled slightly
  • 2 large eggs
  • 1 tsp. pure vanilla extract
  • 2 tsp. orange flower water (optional)
  • 1-1/2 cups diced rhubarb

Streusel topping:

  • 2 Tbsp. flour
  • 2 Tbsp. sugar
  • 1 Tbsp. soft butter

Instructions:

  1. Preheat oven to 375F. Line a 12-cup muffin tin with paper cups.
  2. In a large bowl, combine the flour, sugar, baking powder, cinnamon, baking soda and salt and whisk to blend.
  3. In a medium bowl, whisk together the sour cream, melted butter, molasses, eggs, vanilla and orange flower water until smooth. Gently stir the sour cream mixture into the dry ingredients until the batter just comes together; do not overmix. Gently stir in the diced rhubarb. The batter will be thick.
  4. Divide the batter among the muffin cups. The batter should mound a bit higher than the tops of the cups.
  5. Make the topping: In a small bowl, combine the flour, sugar and butter and rub together with your fingers. Sprinkle over each muffin.
  6. Bake the muffins until they’re golden brown and spring back when gently pressed about 18minutes. Transfer to a rack and let the muffins cool in the pan for 5 to 10 minutes. Carefully lift the muffins out of the pan and let them cool. Serve warm.

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streusel top rhubarb muffins

 

Wholesome Lemon Poppy Seed Muffins

Servings: 14 serving(s)

Prep time: 10 minutes

Total time: 25 minutes

Cooking time: 15 minutes

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wholesome lemon poppy seed muffins

After enduring the second blizzard in four days our living room resembles the laundry room with a family’s worth of snow suits, hats, mitts and boots drying by the fire.

There is a snow bank half way up the kitchen windows and a three-foot drift against the back door.

The kids are off school so we’re all tucked inside enjoying a leisurely breakfast before it’s time to get suited up and shovel out.

wholesome lemon poppy seed muffins

This is a baking morning.

As we hunker down in our cozy house nothing smells as good as fresh bread and muffins on a snow day, especially lemony poppy seed muffins.

With the bright flavours of lemon zest and lemon juice, and the tart-sweet glaze, these wholesome lemon poppy seed muffins are reminiscent of summer in the thick of a snowy winter.

wholesome lemon poppy seed muffins

Lemon Poppy Seed Muffin Recipe

Makes 14 muffins

Ingredients:

  • 3 cups flour, spooned in (can use 1 cup whole wheat or spelt)
  • 2/3 cup white sugar
  • 1 Tbsp. baking powder
  • ¼ tsp. baking soda
  • 1/2 tsp. ginger
  • ¼ tsp. salt
  • 3 Tbsp. poppy seeds
  • Zest of one lemon
  • 3 large eggs, room temperature
  • 1 cup milk
  • ¼ cup Crosby’s Fancy Molasses
  • 1 tsp. vanilla
  • Juice of one lemon (3 Tbsp.)
  • ½ cup butter, melted

Directions:

  1. Preheat oven to 400°F and line muffin tins with papers.
  2. In a large bowl whisk together flour, sugar, baking powder, baking soda, ginger, poppy seeds, lemon zest & salt.
  3. In a medium bowl whisk the eggs, then whisk in the milk, molasses, vanilla, lemon juice and melted butter.
  4. Make a well in the dry ingredients and pour over the liquid mixture. Stir gently just until the flour is moistened. (Mixing should be held to a minimum – a light stirring for 10 to 20 seconds. Batter will be lumpy and will break into coarse globs.
  5. Spoon into muffin cups and fill to the top.
  6. Bake at once until golden brown, 13-15 minutes.

Lemon glaze:

  • Juice of half a lemon (1 1/2 Tbsp.)
  • About 3/4 cup icing sugar

Whisk together and spoon over cooled muffins. Add more icing sugar if it’s too runny.

Nutritional info: Per muffin.

  • Calories: 228
  • Fat: 9.9 g
  • Saturated Fat: 5 g
  • Cholesterol: 60 mg
  • Sodium: 73.5 mg
  • Carbs: 29 g
  • Sugar: 8.9 g
  • Fibre: 1.7 g

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Our Best Muffin Recipes in a Free eBook

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Our best muffin recipes

All our favourite muffin recipes in a free eBook

I consider homemade muffins to be the ideal snack food. Sweet enough to be satisfying but not too cake-like, they can feel like a little treat.   Yes, sometimes muffins are a bit like dessert, but when you make your muffins from scratch you’re in control of how healthy you want to make them. Or not.

When you make your muffins from scratch:

  • You can always include whole grain flour, ground flax or wheat germ.
  • You can replace all or some of the butter or healthier oil like grape seed, coconut or canola.
  • You can toss in some nuts, seeds, or dried fruit.
  • You can add pureed or grated fruit or vegetables.

In this collection you’ll find all sorts of recipes to suit your muffin cravings. From classic bran muffins to chocolate banana muffins, simple ginger muffins and filled-with-everything kitchen sink muffins. A bit of the nutritious with the delicious.

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Our Best Muffin Recipes

Healthy Gingerbread Muffins

Servings: 12 serving(s)

Prep time: 10 minutes

Total time: 35 minutes

Cooking time: 15 minutes

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Healthy Gingerbread Muffins offer a comforting gingerbread treat without the richness of a cake or the extra sweet of a cookie. 

healthy gingerbread muffins

A healthy start to 2015

I spent half of Sunday cleaning, pitching, de-cluttering and generally trying to organize our house. I went through piles of papers, drawers and cupboards…

The de-clutter urge comes but once a year so I have to make hay while the sun shines.

healthy gingerbread muffins

I de-clutter my cooking this time of year too. After all that rich food over Christmas I start to crave healthier, simpler recipes.

I crave comfort food.

Healthy gingerbread muffins fit right into that category. They are true muffins — not too sweet and beautifully spiced, they offer a comforting gingerbread treat without the richness of a cake or the extra sweet of a cookie.

These muffins contain no refined sugar and instead are sweetened with flavourful fancy molasses and honey. They also contain a good amount of whole grain flour which adds fiber and flavour.

You can dress them up with a sprinkling of sugar or keep them plain. Either way they’re a tasty treat for a January day.

healthy gingerbread muffins

 Healthy Gingerbread Muffin Recipe

Adapted from Pinch of Yum

Makes 12 muffins

Ingredients:

  • ½ cup oil or melted butter
  • ½ cup Crosby’s Fancy Molasses
  • 1/3 cup honey or maple syrup
  • 1 egg
  • ½ cup yogurt or sour cream
  • ½ cup milk
  • 1½ cups flour (spooned in)
  • 1 cup whole wheat or spelt flour (spooned in)
  • 1½ tsp. baking soda
  • ¼ tsp. salt
  • 1 tsp. cinnamon
  • 1 teaspoon ground ginger
  • Coarse sugar for topping (optional)

 Instructions:

  1. Preheat the oven to 375 degrees. Grease a muffin tin or line with paper liners.
  2. In a medium bowl, whisk the oil, molasses and honey. Whisk in the egg then yogurt and milk.
  3. In another bowl combine the flours, baking soda, salt and spices.
  4. Add wet to dry ingredients and stir gently just until combined. (Batter will be lumpy).
  5. Spoon batter into muffin tins and sprinkle with coarse sugar (if using).
  6. Bake for 15 to 20 minutes. (Muffins baked in a dark pan will cook more quickly). Let cool in tins for about 10 minutes before removing to a cooling rack.

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Nutrition analysis (per muffin, made with butter):

Calories (kcal) 246.5
Fat (g) 9.3
Saturated Fat (g) 5.3
Trans Fat (g) 0.5
Cholesterol (mg) 38.0
Sodium (mg) 79.6
Potassium (mg) 296.1
Carbohydrate (g) 36.7
Fibre (g) 1.3
Sugar (g) 16.3
Protein (g) 4.8
Vitamin A (RAE) 82.5
Vitamin C (mg) 0.1
Calcium (mg) 67.6
Iron (mg) 1.8
Vitamin D (μg) 0.2
Vitamin E (mg) 0.5
Thiamin (mg) 0.2
Riboflavin (mg) 0.1
Niacin (NE) 2.5
Folate (DFE) 65.6
Vitamin B6 (mg) 0.1
Vitamin B12 (μg) 0.2

Six Week Refrigerator Bran Muffins with Natural Bran

Servings: 4 dozen serving(s)

Prep time: 20 minutes

Total time: 45 minutes

Cooking time: 25 minutes

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six week refrigerator bran muffins made with natural bran

Light and airy bran muffins…No kidding!

This is one of those bran muffin recipes that has been around for eons. It makes four dozen muffins and the batter is stored in the fridge so you always have it on hand when you’re in the mood for fresh muffins but don’t have the time or inclination to mix up a batch.

A lot of six-week refrigerator bran muffin recipes call for boxed bran cereal but my mom always made them with natural bran. Baker’s bran as we called it. Using natural bran keeps your muffins light textured which is a treat since many bran muffins are more like doorstops.

six week refrigerator bran muffin recipe

 Lower in sugar and convenient…

I grew up with this muffin batter in the fridge, stored in a four litre ice cream container. And thanks to mom I also grew up with warm muffins cooling on the counter when I came downstairs for breakfast on sleepy school mornings. Afterschool I used to love dipping a spoon, or my finger, in the batter in the fridge.

I cut the sugar in half in this recipe and added a bit more molasses since it’s a more flavourful sweet. It makes the muffins extra moist and sweet enough without being cake-like.

Mom said she always loved this recipe because it used a whole litre of buttermilk so you’re not stuck with leftover buttermilk wasting away in the fridge.

The batter can be stored in the fridge for up to six weeks, although I have read that they don’t rise as high as the batter gets older.

six week refrigerator bran muffins made with natural bran

Six Week Refrigerator Bran Muffin Recipe

Made with Natural Wheat Bran (not bran cereal)

Makes four dozen muffins

  • 6 cups natural wheat bran
  • 2 cups boiling water
  • 1 cup butter, softened
  • 1 1/3 cups brown sugar
  • 4 eggs
  • 4 cups buttermilk
  • 1 cup Crosby’s Fancy Molasses
  • 5 cups flour, spooned in
  • 2 Tbsp baking soda
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  1. Preheat oven to 425 F and prepare muffin pans.
  2. Measure the wheat bran into a large bowl and cover with boiling water. Stir and let sit.
  3. In another bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
  4. In a large bowl, cream butter and sugar. Add eggs, one at a time, mixing well after each addition. Whisk in the molasses and buttermilk.
  5. Add flour mixture and stir gently until almost combined. Stir in wheat bran mixture and mix gently just until incorporated.
  6. Scoop into prepared muffin cups and bake at 425 F for 5 minutes. Reduce oven temperature to 375 F and bake for another 18-20 minutes, until muffin tops spring back lightly when touched.
  7. Cool in pan for 10 minutes then remove to a cooling rack.

 

Nutritional Profile:

Calories (kcal) 150.5
Fat (g) 5.3
Saturated Fat (g) 2.9
Trans Fat (g) 0.2
Cholesterol (mg) 27.5
Sodium (mg) 261
Potassium (mg) 242.3
Carbohydrate (g) 24.7
Fibre (g) 3.4
Sugar (g) 9.3
Protein (g) 3.9
Vitamin A (RAE) 45
Vitamin C (mg) 0.2
Calcium (mg) 60.3
Iron (mg) 1.8
Vitamin D (μg) 0.1
Vitamin E (mg) 0.4
Thiamin (mg) 0.1
Riboflavin (mg) 0.1
Niacin (NE) 2.8
Folate (DFE) 53.7
Vitamin B6 (mg) 0.2
Vitamin B12 (μg) 0.1

One more thing…
If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. We’d love to send you our monthly newsletter too. It includes cooking tips, menu ideas, featured recipes and more. Here’s the link to subscribe