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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 Sue Lau

    1/1 Photo of Whole Wheat Blueberry Muffins

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Annamika's Note:

    These muffins are a rendition of another recipe, changed to South Beach Diet ingredients.

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    Ingredients:

    Yield:

    muffins

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 425°F Grease 12 muffin cups.
    2. 2
      In small bowl, combine pecans, oat flour, and 1/4 cup Splenda.
    3. 3
      Stir in 3 tbsp butter until mixture forms crumbs.
    4. 4
      Set aside.
    5. 5
      In large bowl, combine whole wheat flour, baking soda, lemon zest, baking powder, salt, and remaining Splenda.
    6. 6
      In another bowl, whisk together sour cream, eggs, and remaining butter.
    7. 7
      Lightly stir into flour mixture.
    8. 8
      Fold in blueberries.
    9. 9
      Pour batter into muffin cups and sprinkle with pecan mixture.
    10. 10
      Bake 20-25 minutes or until toothpick inserted into centre muffin comes out clean.

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on March 18, 2010

      55

      Yummy. I didn't use lemon, and used walnuts instead of pecans. Really good. Thanks.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 10, 2008

      55

      Excellent! The topping was really spectacular as it gave a "being naughty" flavor to the wholesome goodness of the oat and wheat flours. Everyone enjoyed and I will keep this one in my recipe stash. Thanks for posting!!! ~Sue

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 06, 2005

      55

      I chose this recipe because it was adapted for the South Beach diet and because I was looking for something high in fiber. These muffins are AMAZING! They don't taste like diet or fiber at all! Even my 7 year old and 5 year old loved them, and keep asking for more. I used walnuts instead of pecans (they boost metabolism) and quick oats instead of the oat flour because I wanted to boost the fiber content. Next time I will use 1/2 the amount when I use quick oats, because the oats tended to fall off, but this did not detract from the muffins. I may even try mixing the quick oats/walnut mixture into the muffin batter. I also used "I Can't Believe It's Not Butter" Light sticks. I have frozen the rest of them, to be used for grab-nuke-n-go breakfasts on days we are running late for school. Thanks for an awesome recipe! Definitely a keeper.

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

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    Nutritional Facts for Whole Wheat Blueberry Muffins

    Serving Size: 1 (1019 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 194.4
     
    Calories from Fat 84
    43%
    Total Fat 9.4 g
    14%
    Saturated Fat 4.1 g
    20%
    Cholesterol 47.8 mg
    15%
    Sodium 330.6 mg
    13%
    Total Carbohydrate 23.6 g
    7%
    Dietary Fiber 3.5 g
    14%
    Sugars 3.1 g
    12%
    Protein 6.1 g
    12%

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