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+ servings
5 from 28 votes

Carrot Blueberry Muffins

By: Bella Bucchiotti
These carrot blueberry muffins are so good! This particular carrot and blueberry recipe for muffins is a favourite. Have you tried carrot cake muffins before or another healthy blueberry muffin with carrots? I also have some tips to make DIY parchment tulip muffins liners, too!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12

Ingredients 

  • 1 1/2 Cups blueberries, fresh or frozen
  • 2 Cups whole wheat flour
  • 2 Teaspoons baking powder
  • 1 Teaspoon cinnamon
  • 1/2 Teaspoon salt
  • 1/2 Cup 2% milk
  • 1/2 Cup butter, melted
  • 1/2 Cup brown sugar, packed
  • 2 carrots, medium, shredded and squeezed dried
  • 2 eggs
  • 1 Teaspoon lemon zest
  • 1 Teaspoon vanilla extract
  • 1 Tablespoon sugar

Instructions 

  • Place rack in the middle of the oven and preheat to 350 F. Line a 12 cup muffin pan with paper liners and spay the liners lightly with cooking spray.
  • Reserve 1/2 cup of the blueberries for garnish. Place the remaining blueberries in a large bowl and lightly crush them with the back of a fork. Add the flour, baking powder, cinnamon and salt to the blueberries and stir to combine.
  • Whisk together the milk, butter, brown sugar, carrots, eggs, lemon zest and vanilla in another bowl, whisking until no clumps of brown sugar remain. Fold the milk mixture into the flour mixture until just combined.
  • Divide the batter evenly among the muffin cups. Press the reserved blueberries into the tops of the muffins. Bake for 10 minutes. Remove the pan from the oven and sprinkle the tops of the muffins with the sugar. Rotate the pan and continue to bake until the muffins are golden and a toothpick inserted in the centers comes out clean, 20 to 24 minutes.
  • Cool the muffins in the pan for a few minutes, then transfer the muffins to a rack to cool completely.

Nutrition

Calories: 145kcal | Carbohydrates: 29g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 29mg | Sodium: 203mg | Potassium: 169mg | Fiber: 3g | Sugar: 13g | Vitamin A: 1775IU | Vitamin C: 3mg | Calcium: 87mg | Iron: 1mg
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