Recipe: Whole Wheat Blueberry Muffins

Whole Wheat Blueberry Muffins


Serves/Makes: 8    |   Ready In: 30-60 minutes

1 cup whole wheat flour or whole wheat pastry flour
3/4 cup golden flaxseed meal (not seeds)
1/3 cup brown sugar (or Splenda sugar substitute)
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon apple pie spice (may use allspice)
1/2 teaspoon salt
6 oz fat free greek yogurt

2 oz milk
2 tablespoons vegetable oil (I use olive)
1/2 cup unsweetened applesauce
1 egg, fork beaten
1 cup fresh or frozen blueberries

Preheat oven to 400 degrees F. Grease standard muffin size tin or use paper or silicone inserts. Combine all the dry ingredients. Combine the wet ingredients. Stir both mixtures to combine well but do not overmix. Fold in the blueberries.

Fill tins 3/4 full. Bake until firm and golden about 20 to 30 minutes. Transfer pan to rack to cool slightly and then carefully remove muffins to cooling rack to cool completely. Serve warm or room temperature. May be frozen.

Cook's Notes: there is no baking soda in the recipe. If you can't find whole wheat pastry flour, just whirl your whole wheat flour in a food processor to a finer consistency.

Nutrition Info:  serving size: 1 muffin

195 calories, 8 g fat, .8 g saturated fat, 8 g protein, 356 mg sodium, 28 g carbs, 5.7 g fiber, 10 g sugar

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