Whether for breakfast or a snack, this recipe for muffins with dehydrated wild blueberries from Lac-Saint-Jean and fall spices is simple, quick and incredibly delicious, in addition to being excellent for your health!

*Ideal for lunches or as a snack.

Preparation time: 8 minutes

Cooking time: 25-30 minutes (varies depending on your oven)

Serving: 12

INGREDIENTS

• 225 g (1 ½ cups) whole wheat flour
• 100 g (1 cup) of oat flakes (from Olophée farm)
• 210 g (1 cup) brown sugar
• 10 ml (2 tsp) baking powder
• 2.5 ml (½ tsp) salt
• 250 ml (1 cup) of 0-2% plain yogurt
• 125 ml (½ cup) canola oil
• 2 eggs
• 30 ml (2 tbsp) honey
• 5 ml (1 tsp) vanilla extract
• 50g (½ cup) dried wild blueberries

AUTUMN SPICES

• 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon cloves
• 1/4 teaspoon nutmeg

VARIANTS

• Add chocolate chips (1/2 cup) for a wonderful chocolatey variation
• You can hydrate dried blueberries with an alcoholic liqueur.

PREPARATION

1. Place the dried blueberries in a container and add water or juice. Let macerate for 30 to 45 minutes.
2. Place the rack in the center of the oven. Preheat the oven to 180°C (350°F).
3. Mix flour, oats, brown sugar, baking powder and salt in a bowl.
4. In another bowl, whisk together the yogurt, oil, eggs, honey and vanilla until smooth.
5. Add the dry ingredients, stirring with a spoon or spatula until there are no traces of flour. Add the dehydrated wild blueberries.
6. Pour batter into muffin cups and bake for 25 to 30 minutes or until a toothpick inserted in the center of a muffin comes out clean (no batter stuck).
7. Let cool and enjoy!