Whole Wheat Blueberry Muffins

Name: Whole Wheat Blueberry Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1-1/2 dozen.
Ingredients: 1-1/2 cups all-purpose flour; 1 cup whole wheat flour; 1/2 cup sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/8 teaspoon ground nutmeg; 2 large eggs, room temperature; 1 cup buttermilk; 1/2 cup canola oil; 2 cups fresh or frozen blueberries

TOTAL TIME: Prep: 15 min. Bake: 20 min. YIELD: 1-1/2 dozen.

Whole wheat flour gives nutritious flair to these healthy blueberry muffins. Fresh from the oven, they’ll warm you up on cold, winter days. —Sheila Siem, Calumet, Michigan

Ingredients

1-1/2 cups all-purpose flour
1 cup whole wheat flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
2 large eggs, room temperature
1 cup buttermilk
1/2 cup canola oil
2 cups fresh or frozen blueberries

Directions

1. Preheat oven to 375°. In a large bowl, combine flours, sugar, baking powder, baking soda, salt and nutmeg. In another bowl, beat eggs, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in blueberries.
2. Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick comes out clean, 18-20 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts

1 muffin: 158 calories, 7g fat (1g saturated fat), 24mg cholesterol, 167mg sodium, 21g carbohydrate (8g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

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