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

    Whole Wheat Blueberry Muffins. Photo by lilsweetie

    1/1 Photo of Whole Wheat Blueberry Muffins

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    ChipotleChick's Note:

    Yummy lowfat muffins! Great to make ahead for breakfasts!

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    Ingredients:

    Serves: 12

    Yield:

    muffins

    Units: US | Metric

    Directions:

    1. 1
      Heat oven to 400.
    2. 2
      Spray muffin pan with nonstick cooking spray or line with paper cupcake liners.
    3. 3
      Mix brown sugar and cinnamon, set aside.
    4. 4
      Beat milk, oil, honey, and egg whites in a large bowl.
    5. 5
      Stir in flours, baking powder, and salt just until everything is moistened (will be lumpy).
    6. 6
      Fold in berries.
    7. 7
      Divide evenly among tins (is ok if they are full).
    8. 8
      Sprinkle with brown sugar mixture.
    9. 9
      Bake 20 minutes or until golden brown.
    10. 10
      Remove from pan immediately!

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on March 07, 2013

      55

      Very good! I did use a real egg and added a little flour to the topping mix. I only made 1/2 a recipe of the topping mix and it still made too much. next time, I'll try 1/4 a recipe of that. The sweetness was perfect for us.Thanks for a great recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 06, 2009

      55

      Followed the suggestions of other reviewers (a little more milk and honey; a touch of flour in the brown sugar & cinnamon topping) and used an egg instead of egg substitute. These are moist and delicious muffins - perfect for breakfast or a snack!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 21, 2008

      55

      Almost perfect! Due to other reviews of the muffin not being sweet enough I did twice the amount of honey 1/2cup. My blueberries we picked a little early at a farm so they were a little sour so I thawed them overnight w/ reg sugar stirred in w/ them. I also added a tiny bit more oil so almost a 3rd cup and a tiny bit more milk so no quite 1 cup. The topping is amazing!!!! By far the best part but mine were sweet enough and rose nicely I made 12muffins! We will make again since we love going to the blueberry farm! Thank you. My 1.5 year old wasn't a fan oh well berries were to sour for him.

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

    Read All Reviews (6)

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    Nutritional Facts for Whole Wheat Blueberry Muffins

    Serving Size: 1 (70 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 169.1
     
    Calories from Fat 45
    27%
    Total Fat 5.0 g
    7%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.3 mg
    0%
    Sodium 208.9 mg
    8%
    Total Carbohydrate 28.4 g
    9%
    Dietary Fiber 1.8 g
    7%
    Sugars 11.5 g
    46%
    Protein 3.8 g
    7%

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