Blueberry Whole Wheat Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 88.1
- Total Fat: 1.1 g
- Cholesterol: 16.3 mg
- Sodium: 114.8 mg
- Total Carbs: 18.5 g
- Dietary Fiber: 2.9 g
- Protein: 3.4 g
View full nutritional breakdown of Blueberry Whole Wheat Muffins calories by ingredient
Introduction
Quick, easy, and delicious -- and only 88 calories each! Is it really possible? Quick, easy, and delicious -- and only 88 calories each! Is it really possible?Number of Servings: 12
Ingredients
-
2 cups unsweetened blueberries
1 3/4 cups all-purpose flour
1/3 cup Splenda
2 1/2 teaspoons baking powder
1 egg, slightly beaten
1/4 cup unsweetened applesauce
1/2 cup whole milk
Tips
Please feel free to experiment with this recipe; that's what I did! I based this recipe on this recipe here:
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=58
And added in a number of suggestions that people made in the comments, along with what I had on hand.
Directions
1.) Preheat oven to 400° F.
2.) Wash blueberries.
3.) In a large bowl, sift flour, sugar and baking soda together.
4.) In a small bowl, combine egg, oil and milk.
5.) Pour the entire small bowl into the dry ingredients, and stir just enough to mix together. The consistency will be doughy; that's okay.
6.) Stir blueberries in gently.
7.) Spray 12-muffin tin with nonstick vegetable spray.
8.) Evenly divide batter into muffin tin cups. Each cup should be about 2/3 full.
9.) Bake for 18 minutes, or until muffins are medium brown. It may be hard to tell when they're done, being whole-wheat muffins, so you can also check the center with a knife. If the muffin seems firm and the blade comes out clean of batter, they're done. (The blade may well have blueberry on it though, with as many blueberries as these have.) Let cool before eating, and enjoy!
Serving Size: Makes 12 muffins (1 muffin per serving)
Number of Servings: 12
Recipe submitted by SparkPeople user AARONWCAMPBELL.
2.) Wash blueberries.
3.) In a large bowl, sift flour, sugar and baking soda together.
4.) In a small bowl, combine egg, oil and milk.
5.) Pour the entire small bowl into the dry ingredients, and stir just enough to mix together. The consistency will be doughy; that's okay.
6.) Stir blueberries in gently.
7.) Spray 12-muffin tin with nonstick vegetable spray.
8.) Evenly divide batter into muffin tin cups. Each cup should be about 2/3 full.
9.) Bake for 18 minutes, or until muffins are medium brown. It may be hard to tell when they're done, being whole-wheat muffins, so you can also check the center with a knife. If the muffin seems firm and the blade comes out clean of batter, they're done. (The blade may well have blueberry on it though, with as many blueberries as these have.) Let cool before eating, and enjoy!
Serving Size: Makes 12 muffins (1 muffin per serving)
Number of Servings: 12
Recipe submitted by SparkPeople user AARONWCAMPBELL.