Blueberry Wheat Berry Muffins

Blueberry Wheat Berry Muffins
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 140.5
  • Total Fat: 6.1 g
  • Cholesterol: 15.9 mg
  • Sodium: 147.7 mg
  • Total Carbs: 20.0 g
  • Dietary Fiber: 2.3 g
  • Protein: 3.5 g

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


Hearty. Whole grains. Yum. Hearty. Whole grains. Yum.
Number of Servings: 12


    0.5 cup Flour - Gold medal all purpose flour
    0.75 cup Whole Wheat Flour
    0.25 cup Bob's Red Mill - Organic Whole Grain Kamut 1/4 cp(46g) dry
    2 tsp Baking Powder
    0.25 tsp Salt
    14 tsp Splenda No Calorie Sweetener
    0.33 cup Instant Nonfat Powdered Milk
    1 medium (7" to 7-7/8" long) Banana, fresh
    1 large Egg, fresh, whole, raw
    2 tsp Vanilla Extract
    .3 cup Olive Oil
    1 serving Water
    2 cup Blueberries, fresh

    Preheat oven to 400 degrees.
    Mix dry ingredients together in a large bowl.
    Mix all moist ingredients together in a separate bowl.
    Total wet should be about 1 1/2 cups.
    Then slowly mix wet into the dry.
    Then gently fold the frozen fruit into the mix. Don't mix, or the fruit bleeds.

    Cook at 400 degrees in greased or muffin lined tins for 20 minutes or until a toothpick inserted into the middle comes out clean. Cool on racks.


Additional amount of water is an estimate.
Wheat berries need to be prepared a day in advance. I'm using leftovers for this recipe.


Preheat oven to 400 degrees.
Use 2 mixing bowls.
Grease muffin tins or use muffin liners.
Cool on racks.

Serving Size: One Muffin

Number of Servings: 12

Recipe submitted by SparkPeople user REVCORNIE.