Lightened Up Whole Wheat Blueberry Muffins Recipes
WHOLE WHEAT BLUEBERRY MUFFINS
These yummy muffins are made with all whole wheat flour and lots of fresh blueberries. My husband says they're the best muffins he's ever tasted, and even my super picky kids love them!
Provided by My4NonBlondes
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper liners. Whisk together the flour, sugar, salt, and baking powder in a large bowl.
- Whisk vegetable oil, egg, milk, and applesauce together in a separate bowl until smooth, and stir the liquid ingredients into the flour mixture until moistened. Lightly stir in the blueberries. Spoon the batter into the prepared muffin cups, filling them 2/3 full.
- Bake muffins in the preheated oven until they rise and the tops are golden brown, about 20 minutes. A toothpick inserted into the center of a muffin should come out clean.
Nutrition Facts : Calories 183 calories, Carbohydrate 29.1 g, Cholesterol 16 mg, Fat 7 g, Fiber 2.6 g, Protein 3 g, SaturatedFat 1.1 g, Sodium 188 mg, Sugar 16.7 g
BLUEBERRY WHOLE WHEAT MUFFINS
We love the whole wheat pastry flour in this muffin. Lower in gluten than regular white flour, it ups the fiber and provides tenderness.
Provided by Food Network Kitchen
Time 55m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with muffin liners.
- Combine the flour, oats, baking powder, salt and baking soda in a large bowl. Whisk together the vegetable oil, sour cream, brown sugar, lemon zest, vanilla and eggs in another bowl. Fold the sour cream mixture into the flour mixture until just combined, and then fold in the blueberries (don't worry if there are a few lumps).
- Divide evenly among the prepared muffin pan. Sprinkle with oats and turbinado sugar if using. Bake until the muffins are golden and a toothpick inserted in the center comes out clean, 20 to 24 minutes. Cool in the pan for a few minutes, and then transfer to a rack to cool completely.
Nutrition Facts : Calories 219 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 36 milligrams, Sodium 184 milligrams, Carbohydrate 25 grams, Fiber 3 grams, Protein 4 grams, Sugar 11 grams
WHOLE WHEAT BLUEBERRY MUFFINS
Whole wheat flour gives nutritious flair to these healthy blueberry muffins. Fresh from the oven, they'll warm you up on cold, winter days. -Sheila Siem, Calumet, Michigan
Provided by Taste of Home
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a large bowl, combine flours, sugar, baking powder, baking soda, salt and nutmeg. In another bowl, beat eggs, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick comes out clean, 18-20 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 158 calories, Fat 7g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 167mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
LIGHTENED-UP WHOLE WHEAT-BLUEBERRY MUFFINS
The wholesome goodness of whole wheat flour makes America's favorite muffin even more nutritious!
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups, or place paper baking cup in each muffin cup.
- Mix milk, applesauce, oil, vanilla and egg whites in large bowl, using fork or wire whisk. Stir in flour, sugar, baking powder and salt, using spoon, just until flour is moistened (batter will be lumpy). Gently stir in blueberries. Divide batter evenly among muffin cups.
- Bake 20 to 25 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm.
Nutrition Facts : Calories 125, Carbohydrate 24 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 240 mg
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