Multigrain Blueberry and Ginger Muffins Recipe

Name: Multigrain Blueberry and Ginger Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups whole wheat flour; 1/2 cup rolled oats; 1/2 cup cornmeal; 2 teaspoons ginger ground; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 1/2 cups yogurt, low-fat plain; 1/2 cup honey; ⅓ cup vegetable oil; 1 large eggs; 1 cup blueberries, unsweetened, frozen wild

Servings: persons

1
Preheat oven to 400F (200C).
2
Line a 12 cups muffin pan with paper liners.
3
In a large bowl, combine flour, oats, cornmeal, ginger, baking powder and baking soda.
4
In another medium bowl, whisk yogurt, honey, oil and egg.
5
Made a well in the dry ingredients and pour in the wet ingredients.
6
Strir until dry ingredients are just moistened.
7
Add frozen blueberries, gently stir just until combined.
8
Do not overmix.
9
Divide the batter evenly between the lined muffin cups.
10
Bake 20 to 25 minutes or until the tops spring back lightly when touched.
11
Serve warm or at room temperature.

655

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups whole wheat flour, 1/2 cup rolled oats, 1/2 cup cornmeal, 2 teaspoons ginger ground, and more.

Yes, Multigrain Blueberry and Ginger Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Multigrain Blueberry and Ginger Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions