Whole Wheat Blueberry Muffins

These whole wheat muffins are absolutely bursting with juicy blueberries. They’re not especially sweet and are low in fat so they’re a perfect choice for breakfast that is much healthier than any muffin you’ll find in a bakery. To make them a little bit sweeter/guiltier (worth it), sprinkle the tops of the muffins with turbinado sugar before baking.

Whole Wheat Blueberry Muffins (taken from Prevention RD and altered slightly)

Makes 12 muffins

  • 1 3/4 cup whole wheat flour
  • 1/4 cup cornstarch
  • 1/2 cup sugar or sweetener
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 large egg
  • 2 tbsp Country Crock Light buttery spread, melted
  • 1 tsp vanilla extract
  • 1 cup unsweetened applesauce
  • 1 1/2 cups blueberries (fresh or frozen and thawed)

Preheat oven to 325 F. Place cupcake/muffin liners in a muffin tin and set aside.

In a large bowl, combine flour, sugar, baking soda, and salt.

In a medium bowl, mix eggs, melted butter, vanilla, and applesauce. Add to the flour mixture and stir until just blended. Gently fold in the blueberries.

Pour batter into muffin tins and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Approximately 105 calories each!
(photos by Andy)

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2 Comments

  1. Great photos! I’m glad you enjoyed them 🙂

    Reply
  1. A Hungry Dino Comes to Visit « Morsels and Chips

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