Whole Wheat Blueberry Muffins

Whole Wheat Blueberry Muffins
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 274.5
  • Total Fat: 1.6 g
  • Cholesterol: 31.0 mg
  • Sodium: 181.9 mg
  • Total Carbs: 62.4 g
  • Dietary Fiber: 6.0 g
  • Protein: 7.0 g

View full nutritional breakdown of Whole Wheat Blueberry Muffins calories by ingredient


Introduction

Mix all ingredients together adding fruit last. You can substitute 1 cup of any berries or bananas for the blueberries. Spray a muffin pan and spoon in batter. BAke at 350 degrees approximately 20 minutes but I keep checking centers with a knife to make sure no batter sticks to knife when pierced in muffin. I use a large muffin pan that makes 6 large breakfast muffins, if you use standard or smaller muffin pans you can divide your serviing according to how many you get out of the batch. Mix all ingredients together adding fruit last. You can substitute 1 cup of any berries or bananas for the blueberries. Spray a muffin pan and spoon in batter. BAke at 350 degrees approximately 20 minutes but I keep checking centers with a knife to make sure no batter sticks to knife when pierced in muffin. I use a large muffin pan that makes 6 large breakfast muffins, if you use standard or smaller muffin pans you can divide your serviing according to how many you get out of the batch.
Number of Servings: 6

Ingredients

    2 cups of whole wheat flour
    3/4 cup of raw organic sugar
    1 cup applesauce
    1 egg
    1 tsp vanilla extract
    2 tsp baking powder
    1/4 cup of skim milk
    1 cup of blueberries

Directions

Mix all ingredients adding berries last. Spray muffin pan with Baker's Joy and divide batter into pan. Bake at 350 degrees for 20 minutes or until a knife inserted in middle of muffin comes out clean.

Makes 6 large muffins or in a standard muffin pan makes 12. Calorie calculations were based on 6 large muffins.

Number of Servings: 6

Recipe submitted by SparkPeople user MEOUTE.