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Preparation time
10 minutes
Total time:
35 minutes
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Ingredients
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500 mL (2 cups) whole wheat flour
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125 mL (½ cup) quick-cooking rolled oats
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125 mL (½ cup) cornmeal
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10 mL (2 tsp.) ground ginger
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5 mL (1 tsp.) baking powder
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5 mL (1 tsp.) baking soda
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375 mL (1½ cups) plain yogurt
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125 mL (½ cup) liquid honey
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75 mL (⅓ cup) vegetable oil
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1 egg
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250 mL (1 cup) frozen blueberries
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Directions
- Place rack in the middle of the oven. Preheat oven to 200°C (400°F). Fill 12 muffin tins with paper or silicone liners.
- Blend together flour, oats, cornmeal, ginger, baking powder, and baking soda in a bowl. Set aside.
- In another bowl, whisk together the yogurt, honey, oil, and egg.
- Make a well in the centre of the dry mixture and pour in wet ingredients. Mix using a wooden spoon until batter is just moistened.
- Add frozen blueberries and combine gently. Avoid over-mixing.
- Divide batter evenly into muffin tins. Bake in oven 20 to 25 minutes or until a toothpick inserted into the centre comes out clean. Set muffins on a rack to cool.
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