WHOLE WHEAT BLUEBERRY MUFFINS
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
Provided by Taste of Home
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- 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., 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 : Calories 158 calories, Fat 7g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 167mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
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HASSAN BACHA
[email protected]These muffins were really easy to make, and they turned out perfectly. I'll definitely be making them again.
Giselle Arias
[email protected]I'm not a big fan of blueberries, but I still enjoyed these muffins. The muffin itself was moist and flavorful, and the streusel topping was delicious.
Afsana Siddique
[email protected]I made these muffins for a bake sale, and they were a huge hit! Everyone loved them.
Kilolo Rapheal
[email protected]These muffins were a bit too sweet for my taste. I think I'll reduce the amount of sugar next time.
Jubayer Miha
[email protected]I added a teaspoon of cinnamon to the batter, and it gave the muffins a nice warm flavor.
Amiya Hale
[email protected]I used frozen blueberries instead of fresh blueberries, and they worked just fine. The muffins were still moist and flavorful.
janemercy odhiambo
[email protected]I accidentally used baking powder instead of baking soda, and the muffins didn't rise properly. They were still edible, but they weren't as light and fluffy as they should have been.
Agoth Madedxis online
[email protected]These muffins were a bit dry for my taste. I think I should have added a little more milk or yogurt to the batter.
DARK MOMINUL ISLAM
[email protected]I followed the recipe exactly, and the muffins turned out perfectly. They were light and fluffy, with a tender crumb. The blueberries were evenly distributed throughout the muffins, and they burst in my mouth with every bite.
blackwidowvr1
[email protected]I'm a fan of muffins, and these whole wheat blueberry muffins are one of my favorites. They're moist, flavorful, and have just the right amount of sweetness. I love that they're made with whole wheat flour, which makes them a bit healthier than tradi
Fvmouss Barbie Dolls
[email protected]I made these muffins in a mini muffin pan, and they were perfect for a quick snack or breakfast on the go.
Dillon Whittier
[email protected]I added a handful of chopped walnuts to the batter, and they added a nice crunch to the muffins.
AVOSH INSTITUTE
[email protected]I'm gluten-free, so I used gluten-free flour in place of the all-purpose flour. The muffins still turned out great! They were just as moist and flavorful as the regular muffins.
Pooria Bavarsad
[email protected]These muffins were really easy to make, and they turned out perfectly. I used fresh blueberries, and they were so juicy and flavorful.
Uloma Gift
[email protected]I'm not a huge fan of blueberries, but these muffins were still delicious. The muffin itself was moist and fluffy, and the streusel topping added a nice sweetness.
Alfaisal Awad
[email protected]I made these muffins for my family and they were a hit! Everyone loved them, and they were gone in no time.
Md Nobi
[email protected]These muffins turned out amazing! They were so moist and flavorful, and the blueberries burst in my mouth with every bite. I'll definitely be making these again.