Whole Wheat Blueberry Muffins Food

100% WHOLE WHEAT BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350.
• Coat 12 muffin cups with cooking spray.
• Sift together the flour and baking soda.
• In a separate bowl, whisk together the buttermilk, egg whites, oil, and honey until creamy, then stir in the blueberries.
• Pour the wet ingredients into the dry.
• Fold together with a rubber spatula until the batter is moist yet remains slightly lumpy.
• Pour into muffin cups and bake 30 to 35 minutes.

BLUEBERRY WHOLE WHEAT MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with muffin liners.
• Combine the flour, oats, baking powder, salt and baking soda in a large bowl. Whisk together the vegetable oil, sour cream, brown sugar, lemon zest, vanilla and eggs in another bowl. Fold the sour cream mixture into the flour mixture until just combined, and then fold in the blueberries (don't worry if there are a few lumps).
• Divide evenly among the prepared muffin pan. Sprinkle with oats and turbinado sugar if using. Bake until the muffins are golden and a toothpick inserted in the center comes out clean, 20 to 24 minutes. Cool in the pan for a few minutes, and then transfer to a rack to cool completely.

FAT FREE, SUGAR-FREE WHOLE WHEAT BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Lightly spray muffin pan with non-stick spray or use muffin holders.
• Wash and drain blueberries. Set aside. If using frozen blueberries, thaw before using.
• In large bowl, sift flour. VERY IMPORTANT: REMOVE 2 TABLESPOONS OF THE FLOUR BEFORE DOING ANYTHING ELSE! After removing the 2 tablespoons of flour, add in the baking powder and the 3/8 cup Splenda. Mix together.
• In another bowl, mix the liquid egg white, applesauce and milk.
• Combine the wet mixture into the flour mixture. Stir just enough to blend (electric mixers are not necessary). Gently fold in blueberries.
• Using a spoon, fill muffin cups about 2/3 full. Use the last 1 1/8 tablespoon of Splenda to sprinkle on top of each muffin and bake for 15 minutes, or until tops are light brown.
• After baking, allow muffins to cool before removing them from the pan. Please note: 1 serving = 1 muffin. Enjoy! For those on Weight Watchers, each muffin = 1 point!

WHOLE WHEAT BLUEBERRY MUFFINS

Steps:

• Preheat oven to 425°F Grease 12 muffin cups.
• In small bowl, combine pecans, oat flour, and 1/4 cup Splenda.
• Stir in 3 tbsp butter until mixture forms crumbs.
• Set aside.
• In large bowl, combine whole wheat flour, baking soda, lemon zest, baking powder, salt, and remaining Splenda.
• In another bowl, whisk together sour cream, eggs, and remaining butter.
• Lightly stir into flour mixture.
• Fold in blueberries.
• Pour batter into muffin cups and sprinkle with pecan mixture.
• Bake 20-25 minutes or until toothpick inserted into centre muffin comes out clean.

WHOLE WHEAT BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper liners. Whisk together the flour, sugar, salt, and baking powder in a large bowl.
• Whisk vegetable oil, egg, milk, and applesauce together in a separate bowl until smooth, and stir the liquid ingredients into the flour mixture until moistened. Lightly stir in the blueberries. Spoon the batter into the prepared muffin cups, filling them 2/3 full.
• Bake muffins in the preheated oven until they rise and the tops are golden brown, about 20 minutes. A toothpick inserted into the center of a muffin should come out clean.

WHOLE WHEAT BLUEBERRY MUFFINS

Steps:

• Heat oven to 400.
• Spray muffin pan with nonstick cooking spray or line with paper cupcake liners.
• Mix brown sugar and cinnamon, set aside.
• Beat milk, oil, honey, and egg whites in a large bowl.
• Stir in flours, baking powder, and salt just until everything is moistened (will be lumpy).
• Fold in berries.
• Divide evenly among tins (is ok if they are full).
• Sprinkle with brown sugar mixture.
• Bake 20 minutes or until golden brown.
• Remove from pan immediately!

WHOLE WHEAT BLUEBERRY MUFFINS

Steps:

• Preheat oven to 375 degrees F.
• Prepare muffin tin. This makes 6 large or 12 small muffins. (Greased, muffin papers, or lined with parchment paper.).
• Wash and drain the blueberries. Sprinkle with 1/4 cup of the whole wheat flour and gently mix to make sure each berry is coated with flour. Set aside.
• Sift together remaining flour (1 cup), baking powder, salt, and cinnamon.
• Mix oats into dry ingredients.
• Cream the butter and sugar. Mix in egg.
• Add the milk and dry ingredients to the sugar mixture. Stir just to combine. Do not over mix.
• Gently fold in the blueberries.
• Spoon into prepared muffin tin. Fill nearly full.
• Bake 15 to 20 minutes. (Test center with toothpick. Toothpick should come out clean.).

WHOLE WHEAT BLUEBERRY MUFFINS (SUGAR FREE - SPLENDA)

Steps:

• Preheat oven to 350 degrees.
• In a bowl stir together wet ingredients, combining applesauce, milk, splenda, vanilla, and eggs.
• In a separate bowl stir together dry ingredients, combining the flour, cinnamon, baking soda, baking powder, and salt.
• Add the dry ingredients and blueberries to the wet mixture, stirring only until just combined. Be careful not to over mix the batter.
• Pour batter into a greased muffin tins.
• Bake approximately 25 minutes or until a toothpick can be inserted and come out clean.

WHOLE WHEAT BLUEBERRY MUFFINS

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.

WHOLE WHEAT BANANA BLUEBERRY MUFFINS

Steps:

• Heat the oven to 375°F.
• Grease or line with paper liners 12 large muffin cups or 24 small muffin cups.
• In a large bowl, whisk together the eggs, applesauce, oil, brown sugar, vanilla and bananas.
• Combine the flour, baking soda, and cinnamon.
• Stir into the banana mixture until moistened.
• Stir in the blueberries until evenly distributed.
• Spoon batter into muffin tins.
• Bake for 20 minutes in the heated oven or until the tops of the muffins spring back when pressed lightly. Do NOT overcook or else they will be too dry.
• Cool before removing from tins.