These Blueberry Carrot Muffins combine sweet with savory and fruit with veggies. They’re a great way to sneak veggies into your kiddo’s food.

It feels good to be back! Sorry I’ve been gone for so long, but my grandfather was rushed to the hospital last week, and the family rushed up to Pennsylvania to help out. He came home from the hospital Friday evening and is doing well. Thank you all for being so patient.

It may be Monday, but that doesn’t matter, because this gorgeous fall weather has me in a good mood. It doesn’t hurt that it’s #MuffinMonday and I happen to be munchin’ on a delicious blueberry carrot muffin.

Fall is my very favorite season, and I impatiently wait for its arrival every year. The crisp fall air, pumpkins, fresh apples, fall baking, and Starbuck’s pumpkin spice lattes are some of my favorite fall attributes. And, let’s not forget Thanksgiving. It’s only the best holiday of the year- eat all you want without feeling bad. What’s not to love?

Not only are these Blueberry Carrot Muffins delicious, they’re healthy too! They’re full of heart healthy ingredients and sweetened with all-natural maple syrup. You can have your muffin and eat it, too. No feeling bad about this healthy breakfast snack.

The blueberries and carrots create an extremely moist muffin that’s so light they’ll melt in your mouth. I topped them with a sprinkling of coconut to give the crust a sweet, toasty crunch.

Blueberry Carrot Muffins



  • 1/2 cup whole wheat flour
  • 1/4 cup almond flour
  • 3/4 teaspoon baking powder
  • 1/4 cup old-fashioned rolled oats
  • 1/4 teaspoon salt


  • 1/4 cup maple syrup
  • 2 teaspoons lemon zest (from 1 lemon)
  • 1 tablespoon lemon juice
  • 1 egg
  • 1/4 cup canola oil
  • 1/4 cup blueberry or plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 1/2 cup grated carrots
  • 1/2 cup blueberries (fresh or frozen)


  1. Preheat your oven to 350°F and line a muffin tin with 7 liners.
  2. Combine the dry ingredients in a medium bowl and set aside.
  3. Stir together the wet ingredients, except for the carrots and blueberries, in a small bowl and add the wet ingredients to the dry ingredients, stirring just until combined.
  4. Fold in the carrots and blueberries. Divide among 7 muffin liners and bake for 15 minutes.
  5. Turn immediately onto a wire rack to cool.
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