Super Snacks: Wholegrain Blueberry Muffins - Sweet Potato Chronicles - Sweet Potato Chronicles

Super Snacks: Wholegrain Blueberry Muffins

Even after a year and a half of post­ing on SPC we're still some­times shocked by the holes in our recipe ros­ter. Gap­ing maws when you really take a look at it. No hum­mus? Ridicu­lous! No gua­co­mole? Who are we? No straight up mac & cheese? What?! All I can tell you is that we're cook­ing as fast as we can. And obvi­ously we love know­ing what you want to see on the site, so keep the requests com­ing. They may spend some time with their friends on the end of a very long list but we always take note! Here's one that made it to the top. The kids and I were over at my friend Victoria's place the other day for a play date and she pointed out that we don't have a blue­berry muf­fin recipe. I had to think about it for a minute but I real­ized she's right. We've done blue­berry crum­bles, bars and cakes — but no muffins.

I thought about doing clas­sic blue­berry muffins but I just couldn't do it. Victoria's gor­geous kids, Thomas and Vita, need bet­ter than basic for heaven's sake! And so do your kids. These ones are so much bet­ter. The mix of whole­wheat flour, oats and flax meal makes them healthy enough for break­fast but they're really yummy and moist so if you're look­ing for a treat at 3 pm they do the trick then, too. They're really easy to make and are the per­fect after school project to do with kids. I'm sure they'll be served the next time we go to Thomas and Vita's place, don't you think?

pho­tos by Stacey Boag

Whole­grain Blue­berry Muffins

Makes one dozen full size muffins or 18 minis

1 1/4 cup whole­wheat flour
1 1/4 cup quick oats
1/4 cup flax meal
1 tsp bak­ing pow­der
1/2 tsp bak­ing soda
1/4 tsp salt
1/2 tsp cin­na­mon
1 cup apple sauce
1/2 cup but­ter­milk
1/2 cup brown sugar
2 Tbsp veg­etable oil
1 egg
3/4 cup blueberries


Pre­heat the oven to 375 degrees

Lightly but­ter muffins tins.

In a large bowl blend all of the dry ingre­di­ents — except the sugar — together well.

In another bowl whip the wet ingre­di­ents and the sugar with an elec­tric mixer.

Gen­tly shake the dry ingre­di­ents into the wet, giv­ing it a quick blend every few shakes. Stir in the blueberries.

Pour bat­ter evenly into your muf­fin tins and pop into a hot oven. Bake for 20 min­utes until they're firm and tooth­pick comes out clean.



  1. Victoria says:

    Thanks Ceri! Thomas and Vita LOVED the muffins –as did their mother. Thomas had 3 for break­fast this morn­ing and then took another one to school for snack!

  2. Barb Yankoski says:

    First, Happy New Year to you Ceri. When­ever I read a new post on FB, I catch up on the blogs from when I last read them. Today, (7:30 a.m.) I read this one from Sept 16/11) I just hap­pen to have blue­ber­ries that I tried to pawn off on hubby yes­ter­day at break­fast and but­ter­milk, whole wheat flour and even flax meal (from another SPC recipe ear­lier so guess what is for break­fast this morn­ing. Keep up the good work as you are defi­nately help­ing two retired fans eat health­ier and live bet­ter and I love pass­ing these recipes on to my daugh­ters to make with the grand­chil­dren. Cheers and hugs all round.…barby

  3. […] on Pin­ter­est, espe­cially dur­ing mid­dle of the night feed­ings. It’s highly addic­tive.  These muffins were one of the awe­some treats I came across. Deli­cious and nutri­tious.  My favourite combo. […]

  4. Jane says:

    Awe­some recipe, They look so yummy. Thanks for sharing!

    Here is another nice recipe which kids will enjoy mak­ing.


  5. Martha Sharpe says:

    Hi SPC!

    Thanks for this great recipe! We made these the other day, with a cou­ple of substitutions:

    - Didn't have quick-cooking oats, but old-fashioned worked well
    – Didn't have but­ter­milk, so used 1/2 tblsp of cider vine­gar, then filled to 1/2 c. with reg­u­lar milk
    – Reduced brown sugar to 1/4 c. and added 1/4 c. of grated car­rot
    – Used golden raisins instead of blueberries

    These turned out great with the above sub­sti­tu­tions, and the car­rot worked sur­pris­ingly well in place of the full amount of sugar. Liam even insisted on eat­ing a car­rot after help­ing grate one, so I got a bonus veg­etable into him!

    xo Martha

  6. […] (above) is the most pop­u­lar com­bi­na­tion so far: mini quiche, whole­grain blue­berry muffins, fruit and veg­gies. Well, actu­ally the most pop­u­lar combo was when Ben slipped a piece of chocolate […]

  7. […] Whole­grain Blue­berry Muffins are a whole­some ver­sion of a clas­sic snack. […]

  8. I wanted to post you this bit of obser­va­tion so as to give many thanks as before for your unique prin­ci­ples you have pro­vided on this web­site. This has been so unbe­liev­ably gen­er­ous of you to give unre­servedly just what many of us could have offered for sale for an e-book to end up mak­ing some money for them­selves, par­tic­u­larly con­sid­er­ing the fact that you could have done it if you ever decided. These con­cepts as well served as the great way to under­stand that some­one else have the same fer­vor the same as my own to fig­ure out good deal more with ref­er­ence to this issue. Cer­tainly there are numer­ous more pleas­ant times ahead for peo­ple who start read­ing your blog post.

  9. […] muffins pic­tured here are a favorite recipe of ours Whole­grain Blue­berry Muffins from the Sweet Potato Chron­i­cles. I pull them out of the freezer in batches and let them thaw for snacks over a few days, or pop […]

  10. […] Whole­grain Blue­berry Muffins are the per­fect snack for the week so dou­ble the recipe. […]

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