Bilberry Muffins

Updated: Oct 07, 2020

Bilberry Muffins
General Information
  • Desserts
  • Sweet
  • 50 minutes
  • Vegetarian
  • 12 muffins


  • Cloves
  • Cinnamon
  • Bilberry
  • Flour
  • Canola Oil
    Canola Oil
  • Brown Sugar
    Brown Sugar
  • Chicken Eggs
    Chicken Eggs
  • Fat-free Milk
    Fat-free Milk
  • Salt
  • Baking powder
    Baking powder
  • Whole-wheat flour
    Whole-wheat flour
  • 1/2 teaspoon of Cloves (ground)
  • 1 teaspoon of Cinnamon
  • 2 cups of Bilberry (frozen or fresh)
  • 1 2/3 cups of Flour (unbleached, all-purpose)
  • 1/2 cup of Canola Oil
  • 1 cup of Brown Sugar
  • 1/2 cup of Chicken Eggs (substitute)
  • 2 cups of Fat-free Milk
  • 1 teaspoon of Salt
  • 1 tablespoon of Baking powder
  • 1 cup of Whole-wheat flour


With an unlikely - yet delicious - combination of juicy bilberries and smooth cinnamon flavor, these muffins are perfect for a quick and tasty brunch. These cakes use less sugar and fat than many types of muffins.

  1. Preheat the oven to 425° F (220° C).(1 minute)
  2. Combine both flours, sugar, baking powder, salt, cinnamon, and cloves in a large mixing bowl and stir.(3 minutes)
  3. In a separate bowl, mix the milk, egg substitute, and oil until combined, then add to the dry ingredients and stir until moistened; add bilberries.(3 minutes)
  4. Grease a muffin-baking sheet and divide the mixture into the molds. Bake in the oven for 15 - 20 minutes or until golden brown.(25 minutes)
  5. Remove the baking sheet and place muffins on a cooling rack to cool.(18 minutes)

This recipe makes approximately 24 muffins, and they will keep for a few days in an airtight container. For tastiest results, enjoy within one day of baking.