Blueberry Muffins

Why would I post a blueberry muffin recipe in the dead of  winter? Well, because when we were kids, my parents would take us tobogganing at the mountain in St-Michel (my northeast-end Montreal peeps will know exactly what I’m referring to here.)  Afterwards, we’d go to the nearby Dunkin’ Donuts for hot chocolate.  I would always order a blueberry muffin with my hot chocolate…and these blueberry muffins taste a lot like those post-tobogganing treats.  Of course, you could make these when our delicious, local Quebec berries are in season — but then you wouldn’t be able to eat them after tobogganing.  Plus, blueberries were on sale at the grocery store this week.


  • 3 cups all-purpose flour
  • 1 cup sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 cup butter, melted
  • 3 eggs
  • 1 cup milk
  • 1 tsp vanilla extract
  • 1 tsp grated lemon zest
  • 1 1/2 cups fresh blueberries
  • coarse sugar for sprinkling


  1. Preheat oven to 350F.  Grease a muffin tin or line with paper baking cups.
  2. In a large bowl, combine the flour, sugar, baking powder and salt.
  3. In a separate bowl, whisk together the butter, eggs, milk, vanilla and lemon zest.
  4. Add the wet ingredients to the dry and stir until just combined.
  5. Carefully fold in the blueberries.  Scoop batter into muffin tin and sprinkle tops with a little coarse sugar
  6. Bake for 22-25 minutes, until a toothpick inserted in the centre of a muffin comes out clean.





Morning Glory Muffins

It’s January.

Dreary, bitterly cold, downright depressing January.  I’m not a huge fan of winter–can you tell?  But, since it’s here and we have to live with it, might as well have something to look forward to every morning!  These muffins are a healthy, go-to recipe in my house.  My kids love to eat them for breakfast and they’re packed with zucchini, carrots, apple and a whole lotta other delicious, good for you stuff.  If you’re using flax seeds in this recipe, remember to grind them down in a food processor or blender.  It’s easier for our bodies to absorb all their healthy Omega-3 fatty acids and lignans that way.


  • 3 cups spelt or whole wheat flour
  • 1 cup brown sugar
  • 1/2 cup unsweetened, shredded coconut
  • 2 tsp cinnamon
  • 2 1/4 tsp baking soda
  • 1 tsp salt
  • 1 tsp baking powder
  • 1/4 cup ground flax seeds
  • 2 large carrots, grated
  • 2 medium zucchini, grated
  • 2 apples, grated
  • 4 eggs
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1/4 cup chopped walnuts



  1. Preheat oven to 400F.  Grease a muffin tin or line with 12 muffin cups.
  2. In a medium mixing bowl, stir together the flour, sugar, coconut, cinnamon, baking soda, salt, baking powder and flax seeds.
  3. In a separate mixing bowl, whisk together the eggs, oil and vanilla.
  4. Add the grated carrots, zucchini and apples to the egg mixture.  Stir to combine.
  5.  Stir the dry ingredients into the wet ingredients, mixing until just combined.  Add the walnuts and stir gently.  The batter will be very thick.
  6. Spoon the batter evenly into the 12 muffin cups.  Bake for 10 minutes.
  7. Lower oven temperature to 350F and bake for an additional 20-25 minutes, until a toothpick inserted into the centre of a muffin comes out clean.

*Yield: 12 large muffins