Healthier Blueberry Muffins

The day before my strokes, I had just picked 20 pounds of blueberries from Bowerman’s. Half to take down to my parents the next day, and half for myself. When I finally got out of the hospital, I was more than craving those berries. So I decided to use some of them to make a ‘healthier” muffin. These were delicious and I didn’t miss the extra sugar, etc. Trust me. Your family won’t either!


  • 1 1/2 cups flour
  • 1 cup oats
  • 1/3 cup granulated sugar
  • 2 tsps baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp clove
  • pinch nutmeg
  • 2 eggs
  • 2 tsps vanilla
  • 1/2 cup milk
  • 1/3 cup canola oil
  • 1/3 cup maple syrup
  • 2 cups fresh blueberries


  • Pre-heat oven to 400 degrees and line 12 muffin tin with liners
  • In a large bowl, mix flour, oats, sugar, baking powder, salt, cinnamon, cloves, and nutmeg
  • In a medium bowl, whisk eggs and then add milk, oil, maple syrup, and vanilla extract
  • Slowly add the wet ingredients to the dry
  • Gently mix, just until just combined
  • Gently fold in blueberries
  • With an ice cream scoop, fill muffin liners with batter
  • Bake for 25-30 minutes, until knife pulls clean when put in center

Take to the office, share with a friend. Enjoy!