Blueberry and Walnut Whole Grain Muffins

Muffin Newsletter These muffins are delicious, hardy and so versatile! The blueberries and walnuts can be substituted for any fruits and nut combination. This weekend I decided to use the rhubarb from the garden (1/2 cup) and strawberries (1 cup) the results were so yummy! The added greek yogurt gives these muffins a protein boost and they can easily be converted to gluten free. Remember if you are avoiding eggs the egg in the recipe can be replaced by 1 tbsp of freshly ground flax seed pulsed in 2.5 tbsp of water. This will also give you the added benefit of extra fibre.

Yields: 12 muffins


  • 1 1/4 cups whole wheat flour (can use gluten free flour- suggestion Bob’s Red Mill all-purpose gluten free flour mix)
  • 1 1/4 cups oats (plenty of gluten free varieties available)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1 cup unsweetened applesauce
  • 1/2 cup plain Greek yogurt
  • 1/2 cup firmly packed brown sugar
  • 2 tbsp melted coconut oil
  • 1 large egg, lightly beaten
  • 1 cup blueberries (fresh or frozen)
  • ½ cup of chopped raw walnuts


  1. Preheat oven to 375˚ F.
  2. Line a 12 cup muffin tin with paper liners, or rub with coconut oil.
  3. In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl combine applesauce, yogurt, brown sugar, coconut oil and egg.
  4. Make a well in dry ingredients and add the applesauce mixture. Stir until just moist. Fold in blueberries and walnuts. Divide the batter evenly between the 12 muffin cups, filling to about 2/3 full.
  5. Bake for 16-18 minutes, or until a toothpick inserted into the center of a muffin from the middle of the tray comes out clean.
  6. If you’re freezing them, allow the muffins to cool, then pop them into a ziplock bag before putting them into the freezer. These freeze great!
  7. In the summer months will tend to get moldy if left on the counter for more several days. Store them in the fridge during hotter months.