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

    1/2 Photos of Whole Wheat Blueberry Muffins

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    25 mins

    15 mins

    wood stove stoker's Note:

    These muffins are full of flavor and wholesome goodness. They are not the typical, over-sweet muffins you might find at the grocery store or coffee shop. This recipe was inspired by THE LAUREL'S KITCHEN BREAD BOOK (1984) by Laurel Robertson.

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    Ingredients:

    Serves: 6

    Yield:

    muffins

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375 degrees F.
    2. 2
      Prepare muffin tin. This makes 6 large or 12 small muffins. (Greased, muffin papers, or lined with parchment paper.).
    3. 3
      Wash and drain the blueberries. Sprinkle with 1/4 cup of the whole wheat flour and gently mix to make sure each berry is coated with flour. Set aside.
    4. 4
      Sift together remaining flour (1 cup), baking powder, salt, and cinnamon.
    5. 5
      Mix oats into dry ingredients.
    6. 6
      Cream the butter and sugar. Mix in egg.
    7. 7
      Add the milk and dry ingredients to the sugar mixture. Stir just to combine. Do not over mix.
    8. 8
      Gently fold in the blueberries.
    9. 9
      Spoon into prepared muffin tin. Fill nearly full.
    10. 10
      Bake 15 to 20 minutes. (Test center with toothpick. Toothpick should come out clean.).

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    Ratings & Reviews:

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    Nutritional Facts for Whole Wheat Blueberry Muffins

    Serving Size: 1 (120 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 242.5
     
    Calories from Fat 73
    30%
    Total Fat 8.1 g
    12%
    Saturated Fat 4.4 g
    22%
    Cholesterol 52.9 mg
    17%
    Sodium 370.2 mg
    15%
    Total Carbohydrate 38.0 g
    12%
    Dietary Fiber 4.6 g
    18%
    Sugars 13.6 g
    54%
    Protein 6.8 g
    13%

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