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    You are in: Home / Recipes / Yummy Whole-Grain Blueberry Muffins Recipe
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    Yummy Whole-Grain Blueberry Muffins

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Tarteausucre's Note:

    Found this recipe in Real Simple Magazine. Make a few tweaks to make it work for my family. I usually make a batch a week for breakfast all week. If they last that long.

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    Serves: 2



    Units: US | Metric


    1. 1
      Heat oven to 375* F. Line a standard 12-cup muffin tin with paper liners.
    2. 2
      *In a food processor, process the flours, whole oats, flaxseeds, pecans until finely ground (I skip this extra work by just using flours or meals instead).
    3. 3
      In a small bowl combine Wheat and Oat Flour, flaxseed meal, Peacans, baking powder, baking soda, and salt.
    4. 4
      In a large bowl whisk together the yogurt, sugar, butter, juice, egg and vanilla. Add the flour mixture and mix until just incorporated (do not overmix). Fold in the blueberries.
    5. 5
      Divide the batter evenly among the muffin cups. Bake until a toothpick in the center comes out clean, 22-25 minutes. ( I find these don't rise too high, I think it might be the density of the flours, so don't be afraid to pack them in).
    6. 6
      TO MAKE AHEAD: The muffins will keep at room temperature for 3 days and in the freezer for 1 month. Warm in the microwave, 1 to 2 minutes.

    Ratings & Reviews:


    Nutritional Facts for Yummy Whole-Grain Blueberry Muffins

    Serving Size: 1 (361 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 728.5
    Calories from Fat 247
    Total Fat 27.5 g
    Saturated Fat 12.5 g
    Cholesterol 138.7 mg
    Sodium 1311.2 mg
    Total Carbohydrate 115.4 g
    Dietary Fiber 11.9 g
    Sugars 72.4 g
    Protein 12.9 g

    The following items or measurements are not included:

    whole wheat flour

    Greek yogurt

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