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
100% WHOLE WHEAT BLUEBERRY MUFFINS
Make and share this 100% Whole Wheat Blueberry Muffins recipe from Food.com.
Provided by Carole Reu
Categories Quick Breads
Time 1h10m
Yield 12 muffins
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Coat 12 muffin cups with cooking spray.
- Sift together the flour and baking soda.
- In a separate bowl, whisk together the buttermilk, egg whites, oil, and honey until creamy, then stir in the blueberries.
- Pour the wet ingredients into the dry.
- Fold together with a rubber spatula until the batter is moist yet remains slightly lumpy.
- Pour into muffin cups and bake 30 to 35 minutes.
Nutrition Facts : Calories 184.5, Fat 6.8, SaturatedFat 1, Cholesterol 1, Sodium 141.9, Carbohydrate 29.1, Fiber 2.5, Sugar 14.2, Protein 4.2
WHOLE WHEAT BLUEBERRY MUFFINS
Make and share this Whole Wheat Blueberry Muffins recipe from Food.com.
Provided by Annamika
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F Grease 12 muffin cups.
- In small bowl, combine pecans, oat flour, and 1/4 cup Splenda.
- Stir in 3 tbsp butter until mixture forms crumbs.
- Set aside.
- In large bowl, combine whole wheat flour, baking soda, lemon zest, baking powder, salt, and remaining Splenda.
- In another bowl, whisk together sour cream, eggs, and remaining butter.
- Lightly stir into flour mixture.
- Fold in blueberries.
- Pour batter into muffin cups and sprinkle with pecan mixture.
- Bake 20-25 minutes or until toothpick inserted into centre muffin comes out clean.
Nutrition Facts : Calories 194.5, Fat 9.4, SaturatedFat 4.2, Cholesterol 47.8, Sodium 330.7, Carbohydrate 23.6, Fiber 3.5, Sugar 3.1, Protein 6.1
WHOLE WHEAT BLUEBERRY MUFFINS
These muffins are full of flavor and wholesome goodness. They are not the typical, over-sweet muffins you might find at the grocery store or coffee shop. This recipe was inspired by THE LAUREL'S KITCHEN BREAD BOOK (1984) by Laurel Robertson.
Provided by wood stove stoker
Categories Quick Breads
Time 40m
Yield 6-12 muffins, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F.
- Prepare muffin tin. This makes 6 large or 12 small muffins. (Greased, muffin papers, or lined with parchment paper.).
- Wash and drain the blueberries. Sprinkle with 1/4 cup of the whole wheat flour and gently mix to make sure each berry is coated with flour. Set aside.
- Sift together remaining flour (1 cup), baking powder, salt, and cinnamon.
- Mix oats into dry ingredients.
- Cream the butter and sugar. Mix in egg.
- Add the milk and dry ingredients to the sugar mixture. Stir just to combine. Do not over mix.
- Gently fold in the blueberries.
- Spoon into prepared muffin tin. Fill nearly full.
- Bake 15 to 20 minutes. (Test center with toothpick. Toothpick should come out clean.).
Nutrition Facts : Calories 242.5, Fat 8.2, SaturatedFat 4.5, Cholesterol 53, Sodium 370.2, Carbohydrate 38.1, Fiber 4.7, Sugar 13.7, Protein 6.9
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
JUMBO WHOLE WHEAT BLUEBERRY MUFFINS
I received free blueberries recently. I admit I never actually tasted a real one before. Always the boxed muffin kind. I loved them. Recently switched to whole wheat, so I wanted to try a new muffin recipe out. This is the one that not only turned out great, but filling as well. When I was eating it, I was craving eggs. Next time I will have to remember to throw in a fried egg or two on the side. I made 6 jumbo muffins.
Provided by LisaAnn
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 6 jumbo muffin cups with paper liners.
- Whisk whole wheat flour, white sugar, baking powder, 1/2 teaspoon cinnamon, and salt together in a bowl. In a separate bowl, whisk skim milk, egg, softened butter, and vegetable oil. Mix the liquid ingredients into the whole wheat flour mixture to make a smooth batter, and gently fold in blueberries. Spoon batter into the prepared muffin cups, filling them to the top.
- Combine brown sugar with 1/2 teaspoon cinnamon in a bowl and spoon the mixture onto the muffins, if desired.
- Bake in the preheated oven until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 321.4 calories, Carbohydrate 60.1 g, Cholesterol 42 mg, Fat 7.7 g, Fiber 5 g, Protein 7 g, SaturatedFat 3.1 g, Sodium 320.9 mg, Sugar 35.4 g
BEST 100 CALORIE BLUEBERRY MUFFINS
With all the focus on carbs, fat, diet shakes and the like, I think we have all forgotten: calories still count! These muffins are moist, delicious yet not too sweet. They are muffins, not cupcakes after all. Enjoy.
Provided by Shannon Felgner
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 35m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray 16 muffin cups with cooking spray.
- Sift flour, baking powder, and cinnamon together in a bowl. Mix sugar, applesauce, milk, egg, and vanilla extract together in a separate bowl. Stir flour mixture into wet ingredients until just combined. Fold in blueberries. Fill muffin cups 2/3 full with batter.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 minutes.
Nutrition Facts : Calories 99.2 calories, Carbohydrate 22.1 g, Cholesterol 11.7 mg, Fat 0.5 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 68 mg, Sugar 12 g
100% WHOLE WHEAT MUFFINS
Very nice muffins with a high health factor. I haven't had these stick around long enough to worry about freezing any. For their portraits I dressed them up with walnut halves on top. Pretty much any firm fruit (raisins, cranberries, cherries, dried apricots, etc) or chopped nuts can be added as desired.
Provided by Annacia
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat oven to 375 degrees F.
- Stir together the dry ingredients.
- In a separate bowl, stir together the liquid ingredients.
- Combine both sets of ingredients, mixing only until the dry ingredients are moist. Bake in greased or papered muffin tins for 20 minutes.
Nutrition Facts : Calories 186.8, Fat 9.4, SaturatedFat 3.2, Cholesterol 38.9, Sodium 277.1, Carbohydrate 21.2, Fiber 2.8, Sugar 4.5, Protein 7.1
WHOLE WHEAT BLUEBERRY MUFFINS
Make and share this Whole Wheat Blueberry Muffins recipe from Food.com.
Provided by ChipotleChick
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 400.
- Spray muffin pan with nonstick cooking spray or line with paper cupcake liners.
- Mix brown sugar and cinnamon, set aside.
- Beat milk, oil, honey, and egg whites in a large bowl.
- Stir in flours, baking powder, and salt just until everything is moistened (will be lumpy).
- Fold in berries.
- Divide evenly among tins (is ok if they are full).
- Sprinkle with brown sugar mixture.
- Bake 20 minutes or until golden brown.
- Remove from pan immediately!
Nutrition Facts : Calories 169.1, Fat 5.1, SaturatedFat 0.7, Cholesterol 0.4, Sodium 208.9, Carbohydrate 28.5, Fiber 1.9, Sugar 11.5, Protein 3.8
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100% WHOLE WHEAT BLUEBERRY MUFFINS | KING ARTHUR BAKING
From kingarthurbaking.com
4.7/5 (352)Total Time 25 minsServings 12Calories 220 per serving
- Preheat the oven to 400°F. Lightly grease the cups of a standard muffin pan (12 muffins); or line with paper baking cups, and grease the paper cups., Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. , Whisk together the flour, brown sugar, salt, baking powder, baking soda, and cinnamon.
- Stir in the blueberries last., In a separate bowl, whisk together the vanilla, vegetable oil, and buttermilk or yogurt., Pour the liquid ingredients into the dry ingredients, stirring just to combine., Spoon the batter into the prepared muffin cups, filling them full.
- A slightly heaped muffin scoop of batter is the right amount., Sprinkle the tops of the muffins with coarse sparkling sugar or cinnamon sugar, if desired., Bake the muffins for 18 to 20 minutes, until a toothpick inserted into the middle of one of the center muffins comes out clean., Remove the muffins from the oven, and after 5 minutes (or when they're cool enough to handle) transfer them to a rack to cool.
- Serve warm, or at room temperature. Store leftovers loosely wrapped at room temperature for several days; freeze for longer storage.
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