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Oatmeal Muffins with Blueberries

Oatmeal Muffins with Blueberries

Prep time 15 minutes
Cook time 25 minutes
Ready in 40 minutes
Makes 12 servings


  • 1/2 (16 oz) bag carrots
  • 2 cups whole wheat flour
  • 1 pinch salt
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 3/4 cup sugar
  • 3 tablespoons honey
  • 1 1/3 cups buttermilk
  • 1/3 cup canola oil
  • 1 large egg
  • 1 cup fresh or frozen blueberries
  • 1 cup rolled oats (not instant)


1. Preheat the oven to 350°F. Peel and grate the carrots.
2. In a bowl, mix the flour, salt, baking powder, cinnamon and sugar. In another bowl whisk the honey, buttermilk, oil and egg until smooth. Add the honey mixture to the flour mixture and fold to combine. Gently stir in the carrots, berries and oatmeal.
3. Put paper muffin cups in a 12-cup muffin pan and divide the batter among the cups. Bake 25 minutes. To test for doneness, insert a toothpick into a muffin; once the toothpick comes out with just a few moist crumbs clinging to it, the muffins are done.


271 calories, 8.3g fat, 1g saturated fat, 22mg cholesterol, 153mg sodium, 45g carbohydrate, 5g fiber, 20g sugar, 7g protein