Blueberry Pomegranate Muffins

Blueberry Pomegranate Muffins

Adding red pomegranate arils to things is usually a good idea.  Especially if you love pomegranate.  With blueberry muffins, here is an opportunity to add a little extra colour, flavour and crunch.  The crumb topping gives a superb finish.  With the first batch gobbled up quickly, it’s time to make more.  Mornings, especially busy ones, just go better with muffins.  And fresh, homemade muffins are the best!

Recipe for Blueberry Pomegranate Muffins

Muffin Ingredients:

  • 1 1/2 cups unbleached all purpose flour
  • 1/2 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/2 cup brown sugar
  • 1 egg
  • 1/4 cup applesauce or oil
  • 1/4 cup oil
  • 3/4 cup almond milk, coconut milk, or dairy milk
  • 1 tablespoon lemon juice
  • 1 cup fresh or frozen blueberries
  • 1/4 cup pomegranate arils (or other chopped red fruit such as cherries or strawberries)

Crumble Topping Ingredients:

  • 1/2 cup large flake (rolled, old-fashioned) oats
  • 1/4 cup brown sugar
  • 2 tablespoons almond meal, almond flour, or unbleached all purpose flour
  • 1 1/2 tablespoons vegan margarine or butter
  • 1/4 teaspoon ground cinnamon, optional


  1. Preheat oven to 400 degrees F (205 C).
  2. To make muffin batter, combine flour, baking powder, baking soda, spices and salt in a medium mixing bowl.  In a separate bowl, stir together milk and lemon juice.  Let milk curdle for a few minutes before adding egg, sugar, oil, and applesauce.
  3. Combine wet and dry mixtures and stir until ingredients are incorporated.  Do not overmix.  Gently fold in blueberries and pomegranate.
  4. To make topping, combine the oats, brown sugar, almond meal and cinnamon.  Cut in butter or margarine with butter knives or blend together with fingertips until even crumbles appear.
  5. Pour batter into 12 greased or lined muffin cups.  Pour crumble topping onto each portion of batter. Bake for approximately 15 minutes, until muffins test done.Blueberry Pomegranate Muffins with Crumb ToppingI share recipes here.

7 thoughts on “Blueberry Pomegranate Muffins

  1. These look amazing. I love pomegranates and my husband love blueberries. This a great combination of the two. Thanks for sharing on Saturday Dishes.

  2. Two questions, as I’m about to attempt these tomorrow morning:
    1. The ingredients say “1/4 cup applesauce or oil” and then another 1/4 cup oil. I don’t have any applesauce on hand so if I use just oil am I using 1/2 cup of oil?
    2. In the directions, Step 2 says to mix the spices in with all the flour, salt, et al., but there are no spices listed in the muffin ingredients. What spices do you mean?

    1. Sorry I missed your comment before. Yes, just use 1/2 cup oil if you don’t have applesauce. I will edit the recipe to make it clearer. No spices are needed.

  3. I love trying new recipes and never used pomegranate seeds before my daughter found them in Costco. We live in the United Kingdom. I will let you know how they turn out as my daughter and son are the taste tester’s 😂😂😂

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