Canadian blueberry oatmeal muffins

Name: Canadian blueberry oatmeal muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 portions

Tender muffins made with oats, whole-wheat flour and wild blueberries. Freeze a batch and thaw one at a time.

Make this recipe

Portions

Ingredient quantities update automatically. Cooking times may need a little adjustment when you change the batch size.

For 12 portions. Tick items as you go — nothing is changed for anyone else.

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Step 1. Heat the oven to 190°C and line a 12-hole muffin tin.
Step 2. Whisk the milk, eggs, oil and maple syrup together.
Step 3. Fold in the flour, oats and baking powder, then the frozen blueberries.
Step 4. Divide between the cases and bake for 18–20 minutes until risen and firm.
Step 5. Cool on a rack; a skewer should come out clean.

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.

During pregnancy, cook meat, poultry, fish and eggs thoroughly to the safe internal temperatures published by the Government of Canada — no runny yolks or pink poultry.
Use pasteurized milk, cheese, yogurt and juice only, and avoid unpasteurized dairy.
Refrigerate leftovers within two hours, keep the fridge at 4°C or below, and reheat once until steaming hot throughout.
Wash all raw fruit and vegetables under running water before use.
No alcohol is used in this recipe.

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.

Prenatal nutrition — Health Canada, reviewed 9 September 2026
Food safety for pregnant people — Government of Canada, reviewed 9 September 2026