Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 125.2
- Total Fat: 0.9 g
- Cholesterol: 16.2 mg
- Sodium: 205.8 mg
- Total Carbs: 26.4 g
- Dietary Fiber: 1.4 g
- Protein: 3.4 g
View full nutritional breakdown of Double Blueberry Muffins calories by ingredient
Double Blueberry Muffins
Submitted by: BRYNWRITES4FOOD
Introduction
A double-dose of blueberries (frozen and dried) gives these muffins extra flavor, and whole-wheat flour adds fiber. At just 125 calories each, these blueberry muffins make a not-too-guilty treat to start your day. A double-dose of blueberries (frozen and dried) gives these muffins extra flavor, and whole-wheat flour adds fiber. At just 125 calories each, these blueberry muffins make a not-too-guilty treat to start your day.Number of Servings: 12
Ingredients
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1 cup all-purpose flour
3/4 cup white whole wheat flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1/2 teaspoon ground cinnamon
1 cup lowfat buttermilk
1/4 canola or vegetable oil
1 large egg
1 teaspoon pure vanilla extract
1 1/4 cup frozen blueberries (see Tips)
1/4 cup dried blueberries
Tips
You can substitute fresh blueberries in this muffin recipe; plan to reduce the baking time by a couple of minutes. If you use frozen berries, keep them frozen before stirring them into the batter.
Directions
Preheat oven to 400 degrees. Place paper muffin liners in a 12-muffin baking pan.
In a large bowl, whisk together all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, table salt and cinnamon. In a smaller bowl, whisk to combine buttermilk, vegetable oil, egg and vanilla. Using a rubber spatula, slowly and gently fold the liquid ingredients into the flour mixture, carefully stirring the batter so there are no clumps of flour, about 10 strokes. Batter will be thick and not completely smooth. In a small bowl, toss the frozen and dried blueberries with a pinch of flour, and add them to the batter, folding them in gently.
Use an ice cream scoop to divide batter among 12 muffin cups; cups will be nearly full. Sprinkle tops of muffins with coarse sugar if desired. Bake for 20 to 25 minutes. Remove pan from oven and let cool slightly.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user BRYNWRITES4FOOD.
In a large bowl, whisk together all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, table salt and cinnamon. In a smaller bowl, whisk to combine buttermilk, vegetable oil, egg and vanilla. Using a rubber spatula, slowly and gently fold the liquid ingredients into the flour mixture, carefully stirring the batter so there are no clumps of flour, about 10 strokes. Batter will be thick and not completely smooth. In a small bowl, toss the frozen and dried blueberries with a pinch of flour, and add them to the batter, folding them in gently.
Use an ice cream scoop to divide batter among 12 muffin cups; cups will be nearly full. Sprinkle tops of muffins with coarse sugar if desired. Bake for 20 to 25 minutes. Remove pan from oven and let cool slightly.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user BRYNWRITES4FOOD.
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Member Ratings For This Recipe
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1 of 1 people found this review helpful -
Incredible!
1 of 1 people found this review helpfulThis is weird.. I did some changes to your recipe like used a 1/4 cup truvia sugar blend, 2 egg white's instead of whole egg, no dried blueberries, used skim milk and my recipe came out at 133 cals per muffin. Didn't make sense. So I put your recipe into the calculator and came out 173 cal per?? - 1/7/13
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Incredible!
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Incredible!
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Incredible!
I LIKE blueberries, so I fixed this recipe. The muffins tasted like they should be a light desert. For my 2nd muffin, I put a little water in a small pan, added 2 packets of Splenda & added a handful of frozen blueberries & reduced it slowly. Wife & son both thought it was a great, light dessert. - 12/23/12
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