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    You are in: Home / Recipes / Homemade Whole Wheat Blueberry Muffins Recipe
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    Homemade Whole Wheat Blueberry Muffins

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

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    Ingredients:

    Serves: 12

    Yield:

    muffins

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375°F Generously butter a standard 12-cup muffin pan and dust with flour, tapping out excess; set aside.
    2. 2
      In a medium bowl, whisk together flour, baking powder, and salt. Working over the bowl, toss blueberries in a fine sieve with about 1 1/2 teaspoons flour mixture to lightly coat; set aside the flour mixture and the blueberries.
    3. 3
      In the bowl of an electric mixer fitted with the paddle attachment, or using a hand held mixer, beat butter and 1 cup sugar on medium-high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until combined. Mix in vanilla.
    4. 4
      With the mixer on low speed, add reserved flour mixture, beating until just combined. Add milk, beating until just combined. Do not overmix. Using a rubber spatula, fold in the blueberries. Divide batter evenly among the prepared muffin cups. If desired, in a small bowl, mix together remaining 1/4 cup sugar and nutmeg. Sprinkle sugar mixture on top of muffin batter.
    5. 5
      Bake, rotating pan halfway though, until muffins are golden brown and a cake tester inserted in the center of one muffin comes out clean, about 25 minutes. Transfer pan to a wire rack to cool 10 minutes. Turn muffins on their sides in their cups, and let cool. Serve warm or at room temperature.

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on October 04, 2008

      45

      These are very good. I was skeptical about the texture with using only whole wheat flour instead of a blend, but they were really good! (I think the 1/2 c butter had something to do with that!) I used large blueberries and increased to 2 cups as recommended, which unfortunately created a bit of a mess for me. That was just too much blueberries in the bottoms of some of the muffin cups. I would recommend either sticking to the smaller blueberries, or using the large blueberries without increasing the amount. Just scoop with care to try to distribute the 1 1/2 cups of blueberries throughout your muffins. I used 1/2 cup splenda and 1/2 cup sugar, and did not sprinkly the tops with sugar. I stirred the nutmeg and some cinnamon into the muffins. I will make these again, experimenting to try to keep the moist texture while cutting down the amount of butter with some applesauce. I don't think I'll be able to do 50-50 without a great loss of texture, but 25-75 might be possible. Thanks for posting. Made for Fall 08 PAC.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 25, 2008

      55

      These were very good. I chose this for PAC 08. I am trying to incorporate more whole wheat in my diet and what better recipe than blueberry muffins. These will be a regular for breakfast. Thanks for such a tasty recipe and very easy to make too.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Homemade Whole Wheat Blueberry Muffins

    Serving Size: 1 (90 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 263.1
     
    Calories from Fat 84
    32%
    Total Fat 9.4 g
    14%
    Saturated Fat 5.4 g
    27%
    Cholesterol 57.0 mg
    19%
    Sodium 161.4 mg
    6%
    Total Carbohydrate 41.9 g
    13%
    Dietary Fiber 3.4 g
    13%
    Sugars 22.5 g
    90%
    Protein 5.0 g
    10%

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