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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 muffins 83g Recipe makes 12 muffins) |
||
| Calories 184 | ||
| Calories from Fat 60 | (32%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.7g | 10% | |
| Saturated Fat 1.0g | 4% | |
| Monounsaturated Fat 1.8g | ||
| Polyunsaturated Fat 3.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 1mg | 0% | |
| Sodium 142mg | 5% | |
| Potassium 145mg | 4% | |
| Total Carbohydrate 29.2g | 9% | |
| Dietary Fiber 2.8g | 11% | |
| Sugars 14.2g | ||
| Protein 4.3g | 8% | |
100% Whole Wheat Blueberry Muffins
12 muffins
Ingredients
- 2 cups whole wheat flour
- 1 teaspoon baking soda
- 1 1/4 cups buttermilk
- 2 egg whites, lightly beaten
- 1/3 cup vegetable oil
- 1/2 cup honey
- 1 cup blueberries, fresh or frozen
Directions
1
Preheat oven to 350.2
Coat 12 muffin cups with cooking spray.3
Sift together the flour and baking soda.4
In a separate bowl, whisk together the buttermilk, egg whites, oil, and honey until creamy, then stir in the blueberries.5
Pour the wet ingredients into the dry.6
Fold together with a rubber spatula until the batter is moist yet remains slightly lumpy.7
Pour into muffin cups and bake 30 to 35 minutes.
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Browse similar recipes by category
- Course > Breads > Quick Breads > Muffins
- Course > Breakfast
- Course > Lunch/Snacks
- Main Ingredient > Fruit > Berries > Blueberries
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Preparation > Number of Servings
- Occasion > Everyday
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Cholesterol
Featured Reviews for This Recipe
From: Chef Romilon
On Jul 4, 2009
I thought these were great. Had a normal muffin consistency. I used yogurt and skim milk instead of buttermilk. I also sprinkled brown sugar on top which I think these muffins need. Instead of butter, we used honey as a spread. They could be sweeter.
From: wannabeacook
On Jun 19, 2009
Made as directed, but used 1/2 brown sugar 1/2 honey. Though not as sweet as other recipes, they are very good as a healthy alternative. Thanks for posting!
From: Mark Rocka
On Jul 27, 2005
I was glad to find a 100% whole-wheat recipe, since we just got a flour mill recently. A made a couple of small changes. I added 1/4 tsp salt, cut the honey in half and added 1/4 cup brown sugar in its place. My wife and kid thought they should be sweeter, but I loved them. They rose quite a bit and were surprisingly fluffy. I buttered them up while warm and enjoyed them with a nice glass of ice-cold milk. YUM!
From: ShaGun
On Mar 14, 2005
I'll make these again. I love how nutritious they are! The muffin itself isn't very sweet, so it's perfect for my toddler who gobbled them up. I sprinkled the muffins I planned to eat with cinnamon sugar as suggested. I don't think I could have eaten them without that.
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