Blueberry Muffins, Whole grain Lower sugar

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 145.7
  • Total Fat: 6.0 g
  • Cholesterol: 22.9 mg
  • Sodium: 227.8 mg
  • Total Carbs: 19.5 g
  • Dietary Fiber: 2.7 g
  • Protein: 4.3 g

View full nutritional breakdown of Blueberry Muffins, Whole grain Lower sugar calories by ingredient
Submitted by:


a better breakfast muffin a better breakfast muffin
Number of Servings: 12


    ultragrain unbleached all purpose flour, 1 cup
    *Whole Wheat Flour, 1 cup
    Baking Powder, 3 tsp
    Salt, .5 tsp
    Cinnamon, ground, 1 tsp
    Egg, fresh, whole, raw, 2 small
    Nasoya Organic Silken Tofu, 1.5 serving
    *Canola Oil, .25 cup
    Blueberries, frozen (unsweetened), 1 cup, unthawed
    Organic Whole Ground Flax Seed Meal, 2 tbsp
    Honey, 1 tbsp
    domino light sugar and stevia, 3 tsp


sift together flours, baking powder, salt and cinnamon in a large bowl. In a blender, blend together eggs and tofu. Add egg mixture to flour mixture. Add remaining ingredients. Divide mix into a well greased muffin tin.

Serving Size: makes 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user RFLECK264.

Rate This Recipe