Blueberry Pear Muffins

Recipe created by : Michèle Rousseau

Preparation: 20 minutes
Cooking: 25 minutes
Yield: 12 muffins


  • Product used in this recipe : Organic Whole Wheat Cookie Flour
  • For a new taste, you can also use : Organic Whole Khorasan Flour


  • 2/3 cup of Organic Whole Wheat Pastry Flour
  • 1/2 cup of Organic Whole Oat Flour
  • (1 cup + 2 tablespoons) of Organic Quick Oat Flakes
  • 3 tablespoons of Organic Oat Bran
  • 1 1/2 tablespoons of baking powder
  • 1/2 teaspoon of baking soda
  • 1 teaspoon of ground cinnamon
  • about 3 very ripe pears, peeled and mashed
  • 2 eggs
  • 1/4 cup of plain Greek yogurt
  • 1/4 cup of unsweetened almond drink or milk/vegetable drink of your choice
  • 1/4 cup of maple syrup
  • 2 tablespoons canola oil or vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup blueberries


  1. Place the rack in the center of the oven and preheat to 190 degrees Celsius (375 degrees Fahrenheit). Line 12 muffin pan cavities with paper liners.
  2. In a bowl, combine flours, rolled oats, oat bran, baking powder, baking soda and cinnamon.
  3. In another bowl, whisk together pear puree, eggs, yogurt, almond drink, maple syrup, oil and vanilla.
  4. Stir dry mixture into wet ingredients, stirring gently. Add the blueberries and stir to distribute them in the batter.
  5. Using a portioning spoon, spread the batter into the pans. Bake for 25 minutes or until muffin tops are golden brown.
  6. Let cool at least 15 minutes before serving or cool completely before placing in an airtight freezer container.