Whole Wheat Blueberry Muffins

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 160.9
  • Total Fat: 7.4 g
  • Cholesterol: 34.1 mg
  • Sodium: 230.0 mg
  • Total Carbs: 19.2 g
  • Dietary Fiber: 2.6 g
  • Protein: 4.6 g

View full nutritional breakdown of Whole Wheat Blueberry Muffins calories by ingredient
Report Inappropriate Recipe

Submitted by: DAWNOPFER

Number of Servings: 12


    1 cup whole wheat flour
    3/4 cup wheat germ
    3 tbs splenda brown sugar blend
    1/2 tsp baking powder
    1/2 tsp baking soda
    1/2 tsp salt
    1 (8oz) container fat free yogurt (plain or vanilla)
    6 tbs melted butter
    1 egg
    1 cup frozen blueberries

    3 tbs brown sugar splenda blend
    1 tsp ground cinnamon


Preheat oven to 375. Combine dry ingredients. In separate bowl, mix yogurt, butter, and egg. Pour into dry ingredients (do not stir yet). Add blueberries. Stir only until blended, do not over-stir. Fill muffin cups 3/4 full. In another bowl, mix the remaining brown sugar Splenda blend with the cinnamon. Sprinkle over tops. Bake at 375 for 22 minutes.
Makes 12 muffins.

Number of Servings: 12

Recipe submitted by SparkPeople user DAWNOPFER.


Rate This Recipe