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

    Average Rating:

    3 Total Reviews

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    • on March 18, 2010

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

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    • on August 10, 2008

      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

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    • on January 06, 2005

      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.

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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
    Total Fat 9.4 g
    Saturated Fat 4.1 g
    Cholesterol 47.8 mg
    Sodium 330.6 mg
    Total Carbohydrate 23.6 g
    Dietary Fiber 3.5 g
    Sugars 3.1 g
    Protein 6.1 g

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