100% Whole Wheat Blueberry Muffins

• Total Time: 1 hrs 10 mins
• Prep Time: 35 mins
• Cook Time: 35 mins

Ingredients:

Yield: 12 muffins

• 2 cups whole wheat flour
• 1 teaspoon baking soda
• 1 1/4 cups buttermilk
• 2 egg whites, lightly beaten
• 1/3 cup vegetable oil
• 1/2 cup honey
• 1 cup blueberries, fresh or frozen

Directions:

1. Preheat oven to 350.
2. Coat 12 muffin cups with cooking spray.
3. Sift together the flour and baking soda.
4. In a separate bowl, whisk together the buttermilk, egg whites, oil, and honey until creamy, then stir in the blueberries.
5. Pour the wet ingredients into the dry.
6. Fold together with a rubber spatula until the batter is moist yet remains slightly lumpy.
7. Pour into muffin cups and bake 30 to 35 minutes.

Reviews

[A Cookie Obsession]

I used agave syrup instead of honey and 1 T flaxseed a 3 T water instead of egg, and my flour was whole wheat pastry flour. Made this way I felt these were really very yummy. Next time I will sub some oil with applesauce. Oh I did add vanilla and orange extract too ( 1 tsp each)

[MKA from Cincy]

These are great muffins. Very moist and fluffy. I added 1 tsp of vanilla, a pinch of salt. I also used 1/3 cup oil and 2 T applesauce. I thought they were plenty sweet, although I sprinkled half of them with cinnamon sugar before baking just in case. I haven't tried a cinnamon one yet, but I'm sure that they won't be over-sweet. This recipe is a keeper, for sure.

[Motivated Mama]

I made this with my kids all in one bowl and it went together really well even with the modifications i made: I used brown rice flour and corn starch instead of the whole wheat due to what I had on hand, one whole egg, plain milk and added lemon juice, flax and cinnamon. They came out beautifully after 23 minutes. I do not think more sugar is needed but do think the banana and vanilla suggested by others would be an improvement... lemon zest would be nice too. Thanks for posting, We'll be making this again!