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.
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!
- 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