Whole Wheat Blueberry Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup King Arthur 100% Unbleached Whole Wheat Flour, Brown .33 cup (1/3 cup) Bob's Red Mill Super-Fine Almond Flour 3 tsp (= 1 Tbs) Clabber Girl Baking Powder 1/4 tsp Himalayan Pink Sea Salt 1 Cup Chiquita Frozen Whole Blueberries (or any other brand)2 tbsp Butter, salted1 cup Whole, Milk 1 Large Happy Egg Free Range Brown Eggs 12 tsp (= 1/4 cup) Lakanto Monkfruit Sweetener
Preheat the oven to 400ºF (200ºC). Use 12 paper muffin cups to line a muffin pan(s) or coat the pan(s) with organic cooking spray.
Sift the flours, salt and baking powder into a large bowl. Gently fold in the frozen blueberries (I did not thaw beforehand).
Melt the butter gently in a small saucepan, then add the monkfruit sweetener, egg and milk and stir until smooth. Pour this over the flour mixture and gently fold together just enough to combine the ingredients. The mixture will be thin.
Spoon the mixture into the paper muffin cups, filling each about two-thirds full. Bake for 20 minutes or until the muffins are risen and golden-brown.
Transfer to a wire rack to cool slightly, then serve warm or allow to cool completely before serving. The muffins can be kept in an airtight container for 1-2 days.
Serving Size: Makes 12 Muffins
Number of Servings: 12
Recipe submitted by SparkPeople user THEBANKMGR1.
Sift the flours, salt and baking powder into a large bowl. Gently fold in the frozen blueberries (I did not thaw beforehand).
Melt the butter gently in a small saucepan, then add the monkfruit sweetener, egg and milk and stir until smooth. Pour this over the flour mixture and gently fold together just enough to combine the ingredients. The mixture will be thin.
Spoon the mixture into the paper muffin cups, filling each about two-thirds full. Bake for 20 minutes or until the muffins are risen and golden-brown.
Transfer to a wire rack to cool slightly, then serve warm or allow to cool completely before serving. The muffins can be kept in an airtight container for 1-2 days.
Serving Size: Makes 12 Muffins
Number of Servings: 12
Recipe submitted by SparkPeople user THEBANKMGR1.
Nutritional Info Amount Per Serving
- Calories: 94.3
- Total Fat: 4.4 g
- Cholesterol: 23.5 mg
- Sodium: 202.9 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 2.0 g
- Protein: 3.4 g
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