Whole Wheat Blueberry Muffins

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 146.9
  • Total Fat: 5.4 g
  • Cholesterol: 18.0 mg
  • Sodium: 95.5 mg
  • Total Carbs: 22.0 g
  • Dietary Fiber: 1.5 g
  • Protein: 3.5 g

View full nutritional breakdown of Whole Wheat Blueberry Muffins calories by ingredient
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Number of Servings: 24


    Whole Wheat Flour, 1.5 cup
    White flour, 2 cup
    Granulated Sugar, 2/3 cup
    Baking Powder, 4 tsp
    Egg, fresh, 2 large
    Milk, nonfat, 1.5 cup
    Canola Oil, 1/2 cup
    Blueberries, fresh, 2 cup


Bake at 400* for about 20 minutes. Makes 20-24 muffins. Nutrition information based on 24 muffins.

Number of Servings: 24

Recipe submitted by SparkPeople user RFAMHERE.

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Member Ratings For This Recipe

  • flipped around the whole wheat flour and white flour amts, added culinary lavender, used organic evoo instead of canola, organic blueberries, and cert.organic eggs. I also added a little lemon juice to the milk to let it "sour" before adding to the dry ingredients. All in all, they were great! - 5/25/09

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