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