100% Whole Wheat Blueberry Muffins

From: Chef #930947

On Aug 22, 2008

Awesome muffins! Moist and full of flavor. I did make 2 modifications - 1) replaced oil with unsweetened applesauce; and 2) added 1/4 cup Splenda. They maybe would have been fine without the Splenda, but I like my muffins sweeter. I will make these again.

From: senseicheryl

On Aug 14, 2008

I made these muffins this morning to bring to the office today. I will update the "star" rating when I get home tonight after hearing what the girls think. Here are a few notes that I would like to mention: 1) I used unsweetened applesauce instead of the oil, 2) I only used about 1/8 cup of honey because that is all that I had left. I did add 1/2 cup packed light brown sugar to kind of made up for the missing honey, 3) I used frozen blueberries, 4) I sprinkled a "pinch" of wheat germ on the top of each muffin while cooking and 5) my bake time was exactly 28 minutes and my toothpick came out clean. I think that next time I will try 26 minutes instead. Thank you for a healthy muffin recipe! I put a picture up; I hope that you like it! UPDATE; Well, I'm home from the office with an EMPTY basket. Lots of compliments. I'm just bumming because I didn't even get one! Thanks again for posting.

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.

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!