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Hearty Blueberry and Raspberry Muffin Recipe

I made these muffins for our Easter campout and they were a huge hit. This recipe is from the book How to Bake a Perfect Life. The recipe includes a streusel topping, but after adding all the healthy ingredients, I could not bring myself to add the topping. I did not miss it!

Prep: 15 minutes | Cook: 15 minutes | Yield: 30

Healthy Blueberry Oat Muffins


  • 1 cup white flour
  • 1/2 cup spelt flour, can be substituted with another 1/2 cup of white flour
  • 1 cup whole wheat flour
  • 1 cup oats
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 cup honey
  • 1 1/2 cups plain yogurt
  • 1 6 ounce container raspberry or blueberry yogurt
  • 1/2 cup milk
  • 3 tablespoons canola oil
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1 cup each fresh blueberries and raspberries


  1. Preheat oven to 400°F. Prepare muffin tins with paper or oil.
  2. Mix dry ingredients well. In a separate bowl, mix all wet ingredients except berries and beat together well.
  3. Pour the wet ingredients into the dry mix and beat firmly and quickly just until thoroughly moistened.
  4. Gently fold in berries.
  5. Divide batter into greased or paper-lined muffin tins and bake at 400°F for 15 minutes until golden. Cool for 15 minutes in the pan to set the berries, remove from pan and cool on wire rack.

Optional streusel topping:


  • 1/4 cup flour
  • 3 tablespoons brown sugar
  • 1/4 cup chopped, lightly toasted walnuts, pecans or almonds
  • 1 1/2 tablespoons butter, melted


  1. Mix all the ingredients together. Sprinkle on the muffins prior to baking.

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