Whole Wheat Blueberry Muffins
Nutritional Info
- Servings Per Recipe: 11
- Amount Per Serving
- Calories: 165.0
- Total Fat: 6.2 g
- Cholesterol: 0.0 mg
- Sodium: 194.2 mg
- Total Carbs: 25.8 g
- Dietary Fiber: 3.4 g
- Protein: 3.3 g
View full nutritional breakdown of Whole Wheat Blueberry Muffins calories by ingredient
Introduction
Whole grain, lightly sweet, and bursting with juicy blueberries, these are the perfect breakfast muffin to brighten up any morning. Whole grain, lightly sweet, and bursting with juicy blueberries, these are the perfect breakfast muffin to brighten up any morning.Number of Servings: 11
Ingredients
-
1 cup non-dairy milk
1 tbsp apple cider vinegar
1/4 cup ground flax seed
1 and 3/4 cups whole wheat pastry flour
1 & 1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp kosher salt
1/4 cup extra virgin olive oil (or vegetable)
1/2 cup pure maple syrup
1 tsp pure vanilla extract
1 & 1/2 cup blueberries
Directions
1. Preheat oven to 375F and line a muffin tin with liners. In a small bowl, mix together the non-dairy milk and apple cider vinegar and set aside.
2. In a medium size bowl, whisk together the dry ingredients (ground flax, flour, baking soda, cinnamon, salt). In a small bowl, mix together the wet ingredients (oil, syrup, extracts) and add the wet to the dry and stir until just combined.
3. Stir in the fresh or frozen blueberries until just combined. Spoon into paper liners.
4. Bake in the oven at 375F for about 15-20 minutes, until golden and the top of the muffin slowly springs back when pressed. Cool for at least 15 minutes before serving.
Serving Size: 11
Number of Servings: 11
Recipe submitted by SparkPeople user APPLE_TREE.
2. In a medium size bowl, whisk together the dry ingredients (ground flax, flour, baking soda, cinnamon, salt). In a small bowl, mix together the wet ingredients (oil, syrup, extracts) and add the wet to the dry and stir until just combined.
3. Stir in the fresh or frozen blueberries until just combined. Spoon into paper liners.
4. Bake in the oven at 375F for about 15-20 minutes, until golden and the top of the muffin slowly springs back when pressed. Cool for at least 15 minutes before serving.
Serving Size: 11
Number of Servings: 11
Recipe submitted by SparkPeople user APPLE_TREE.
