WHOLE WHEAT BLUEBERRY MUFFINS
These yummy muffins are made with all whole wheat flour and lots of fresh blueberries. My husband says they're the best muffins he's ever tasted, and even my super picky kids love them!
Provided by My4NonBlondes
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper liners. Whisk together the flour, sugar, salt, and baking powder in a large bowl.
- Whisk vegetable oil, egg, milk, and applesauce together in a separate bowl until smooth, and stir the liquid ingredients into the flour mixture until moistened. Lightly stir in the blueberries. Spoon the batter into the prepared muffin cups, filling them 2/3 full.
- Bake muffins in the preheated oven until they rise and the tops are golden brown, about 20 minutes. A toothpick inserted into the center of a muffin should come out clean.
Nutrition Facts : Calories 183 calories, Carbohydrate 29.1 g, Cholesterol 16 mg, Fat 7 g, Fiber 2.6 g, Protein 3 g, SaturatedFat 1.1 g, Sodium 188 mg, Sugar 16.7 g
BLUEBERRY WHOLE WHEAT MUFFINS
We love the whole wheat pastry flour in this muffin. Lower in gluten than regular white flour, it ups the fiber and provides tenderness.
Provided by Food Network Kitchen
Time 55m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with muffin liners.
- Combine the flour, oats, baking powder, salt and baking soda in a large bowl. Whisk together the vegetable oil, sour cream, brown sugar, lemon zest, vanilla and eggs in another bowl. Fold the sour cream mixture into the flour mixture until just combined, and then fold in the blueberries (don't worry if there are a few lumps).
- Divide evenly among the prepared muffin pan. Sprinkle with oats and turbinado sugar if using. Bake until the muffins are golden and a toothpick inserted in the center comes out clean, 20 to 24 minutes. Cool in the pan for a few minutes, and then transfer to a rack to cool completely.
Nutrition Facts : Calories 219 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 36 milligrams, Sodium 184 milligrams, Carbohydrate 25 grams, Fiber 3 grams, Protein 4 grams, Sugar 11 grams
APPLE BUTTER BLUEBERRY MUFFINS (WHOLE WHEAT!)
Steps:
- Position your oven rack to the middle notch and preheat to 400 degrees. Spray or line your muffin tins. Mix butter and brown sugar together. Add remaining wet ingrediants and mix well. In a separate bowl, combine dry ingrediants and mix well. Add wet mix to the dry mix and hand-mix, just until combined. Fold in the blueberries. Spoon into muffin tins. I like to toss a little bit of something on the tops- nine grain cereal, or steel cut oats (you might soak them in apple juice or something first so they're not so crunchy), even some plain old oats would look nice. Bake for 25 minutes (or until toothpick comes out clean) at 400 degrees on middle rack.
OATMEAL-WHOLE WHEAT BLUEBERRY MUFFINS
Whether you need breakfast on-the-go or have time for a relaxing weekend brunch, these hearty muffins hit the spot.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups. or grease bottoms only with shortening or cooking spray.
- In small bowl, pour buttermilk over oats; set aside. In large bowl, mix oil, brown sugar and egg with spoon. Stir in flours, baking soda, cinnamon and salt just until flours are moistened. Stir in oat mixture; fold in blueberries. Divide batter evenly among muffin cups.
- Bake 15 to 20 minutes or until golden brown. Cool 5 minutes; remove from pan. Serve warm.
Nutrition Facts : Calories 180, Carbohydrate 24 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 180 mg, Sugar 11 g, TransFat 0 g
WHOLE WHEAT BLUEBERRY MUFFINS
Whole wheat flour gives nutritious flair to these healthy blueberry muffins. Fresh from the oven, they'll warm you up on cold, winter days. -Sheila Siem, Calumet, Michigan
Provided by Taste of Home
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a large bowl, combine flours, sugar, baking powder, baking soda, salt and nutmeg. In another bowl, beat eggs, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick comes out clean, 18-20 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 158 calories, Fat 7g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 167mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
WHOLE WHEAT-OATMEAL AND BUTTERMILK BLUEBERRY MUFFINS
We developed this recipe years ago. Just remember to not over-mix the batter once you've added the wet to the dry. And we use Splenda, but you can use sugar. We also use the foil liners for the muffin pans, but use your favorite method. If you chose to use white flour, decrease the buttermilk by 1/4 cup.
Provided by OliveLover
Categories Quick Breads
Time 35m
Yield 24 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Prepare muffin pans with foils, papers or grease and flour, whichever you prefer. Rinse fresh berries and set to drain.
- In a large mixing bowl, combine flour, oats, powder, soda and salt using a wire whisk or your (clean) fingers.
- In a smaller mixing bowl, beat the eggs, oil, sweetener and buttermilk together well.
- Pour the wet mixture onto the dry mixture, and add the berries. Gently fold the mixture together, being careful not to break the berries and to just wet all the dry ingredients.
- The batter should be fluffy. Fill the wells in the muffin pans very full. If you only do the typical 2/3rds full, you'll need another half muffin pan to accommodate all the batter.
- Bake about 20 minutes at 400 degrees. If using foils or papers, remove the muffins from the pan as soon as you can. We find if we don't, any berry juice that has seeped out and touches the pan becomes like glue when cool.
Nutrition Facts : Calories 274.4, Fat 11.8, SaturatedFat 1.9, Cholesterol 32.8, Sodium 586.4, Carbohydrate 37.2, Fiber 4.7, Sugar 9.2, Protein 7.3
WHOLE WHEAT BLUEBERRY MUFFINS
Make and share this Whole Wheat Blueberry Muffins recipe from Food.com.
Provided by Annamika
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F Grease 12 muffin cups.
- In small bowl, combine pecans, oat flour, and 1/4 cup Splenda.
- Stir in 3 tbsp butter until mixture forms crumbs.
- Set aside.
- In large bowl, combine whole wheat flour, baking soda, lemon zest, baking powder, salt, and remaining Splenda.
- In another bowl, whisk together sour cream, eggs, and remaining butter.
- Lightly stir into flour mixture.
- Fold in blueberries.
- Pour batter into muffin cups and sprinkle with pecan mixture.
- Bake 20-25 minutes or until toothpick inserted into centre muffin comes out clean.
Nutrition Facts : Calories 194.5, Fat 9.4, SaturatedFat 4.2, Cholesterol 47.8, Sodium 330.7, Carbohydrate 23.6, Fiber 3.5, Sugar 3.1, Protein 6.1
WHOLE WHEAT APPLE MUFFINS
A delicious low-fat muffin. Children love them. If desired, add a few raisins and/or some chopped nuts.
Provided by JJOHN32
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease one 12-cup muffin tin.
- Lightly beat egg whites.
- In a separate bowl mix dry ingredients thoroughly.
- In a separate bowl, mix remaining ingredients. Gently fold in egg white. Add to the dry ingredients. Stir until barely moistened. Batter will be lumpy.
- Fill greased muffin tins two-thirds full. Bake about 20 minutes until lightly browned.
Nutrition Facts : Calories 144.2 calories, Carbohydrate 23 g, Cholesterol 0.3 mg, Fat 5 g, Fiber 2.8 g, Protein 3.9 g, SaturatedFat 0.7 g, Sodium 235.9 mg, Sugar 7.8 g
WHOLE-WHEAT BLUEBERRY MUFFINS
Whole-wheat flour and wheat germ add a slightly nutty flavor to these healthy muffins. They rely on yogurt and coconut oil instead of butter for their moist, tender crumb.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h
Yield Makes 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners. Whisk together flours, wheat germ, baking soda, and salt in a large bowl. Whisk together brown sugar, yogurt, oil, and eggs in another large bowl. Add yogurt mixture to flour mixture and gently mix until just combined. Fold in blueberries with a rubber spatula.
- Divide batter among muffin cups. Bake until golden and a toothpick inserted in centers comes out clean, about 20 minutes. Let cool in pan 10 minutes. Transfer muffins to a wire rack and let cool completely.
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