Whole Wheat Blueberry Muffins
(Makes 18 muffins)
Have I mentioned that I love muffins? The are versatile, you can freeze them and eat them later and they travel well (for snacks!). Who doesn’t love a snack anyway? Check out this recipe for blueberry muffins. I tried it this past weekend and was happy with the way they came out. You can modify them and add things you like or leave out the things you don’t.
Ingredients:
3 C whole wheat flour (you could use another type of flour too- not sure how it would turn out)
1/3 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1.5 cup low-fat greek yogurt
1/2-1 C water or milk (add as needed to moisten to muffin texture)
1 teaspoon vanilla extract
2 large eggs, at room temperature
1/2 C unsweetened applesauce
1/4 cup honey
1/2 cup oil (I used canola, but you could use whatever you’d like)
1 cup blueberries
1 oz. nuts (I used pecans)
1/4 C dried fruit
I threw in 2 chopped clementines too, for some citrus!
Instructions:
- Preheat oven to 400 degrees (F).
- Line a 12-cup muffin tin with paper liners; set aside.
- In a large bowl whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon; set aside.
- In a medium bowl whisk together the yogurt, milk, vanilla, eggs, applesauce, honey, and oil.
- Gently fold the yogurt mixture into the flour mixture, and using a spatula, fold until combined, being sure to mix just until all the flour disappears. Fold in blueberries, nuts and dried fruit.
- Divide the batter evenly among the prepared muffin tins, place pan in the oven, and bake for 18 minutes.
- Allow the muffins to cool for 5 minutes in the pan before carefully transferring to a cooling rack to cool completely.
Nutrition Facts: (1 muffin) 120 calories, 5g protein, 2 g fat, 21g carbohydrates.
Recipe adapted from: http://bakerbynature.com
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