WHOLE WHEAT BLUEBERRY MUFFINS RECIPES

WHOLE WHEAT BLUEBERRY MUFFINS RECIPE | ALLRECIPES

Whole Wheat Blueberry Muffins Recipe | Allrecipes image

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

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 1 dozen muffins

Number Of Ingredients 9

Ingredients

1?½ cups whole wheat flour
¾ cup white sugar
½ teaspoon salt
2 teaspoons baking powder
? cup vegetable oil
1 egg
? cup milk
½ cup unsweetened applesauce
1 pint fresh blueberries

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, CarbohydrateContent 29.1 g, CholesterolContent 16 mg, FatContent 7 g, FiberContent 2.6 g, ProteinContent 3 g, SaturatedFatContent 1.1 g, SodiumContent 188 mg, SugarContent 16.7 g

WHOLE WHEAT-BLUEBERRY MUFFINS RECIPE - BETTYCROCKER.COM

Whole Wheat-Blueberry Muffins Recipe - BettyCrocker.com image

Whole wheat flour, a touch of honey and frozen organic blueberries star in classic blueberry muffins.

Provided by Betty Crocker Kitchens

Total Time 35 minutes

Prep Time 15 minutes

Yield 12

Number Of Ingredients 11

Ingredients

2 tablespoons packed brown sugar
1/4 teaspoon ground cinnamon
3/4 cup fat-free (skim) milk
1/4 cup vegetable oil
1/4 cup honey
1 egg
1 cup Gold Medal™ all-purpose flour
1 cup Gold Medal™ whole wheat flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup Cascadian Farm® frozen organic blueberries (from 8-oz bag), do not thaw

Steps:

Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray, or place paper baking cup in each muffin cup. In small bowl, mix brown sugar and cinnamon; set aside.
In large bowl, beat milk, oil, honey and egg with spoon. Stir in flours, baking powder and salt just until flours are moistened (batter will be lumpy). Gently fold in blueberries.
Divide batter evenly among muffin cups (cups will be full). Sprinkle with brown sugar mixture. Bake about 20 minutes or until golden brown. Immediately remove from pan.

Nutrition Facts : Calories 170 , CarbohydrateContent 27 g, CholesterolContent 20 mg, FatContent 1 , FiberContent 2 g, ProteinContent 3 g, SaturatedFatContent 1 g, ServingSize 1 Muffin, SodiumContent 230 mg, SugarContent 11 g, TransFatContent 0 g

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