Whole-Wheat Blueberry Muffins

Whole-Wheat Blueberry Muffins

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From: EatingWell.com, October 2019

When you need a weekday grab-and-go breakfast, these blueberry-speckled whole-wheat muffins fit the bill (when you make them ahead, of course!) They have a great texture and flavor, and just enough blueberries to be fruit-filled in every bite. We stir blueberries into the flour mixture before adding the wet ingredients so they don't all stick to the bottom.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 8 ounces (about 2⅓ cups) whole-wheat pastry flour
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon baking soda
  • 1 cup fresh blueberries (5 ounces)
  • ¾ cup plain 2% reduced-fat Greek yogurt
  • ⅔ cup packed light brown sugar
  • ¼ cup water
  • 3 tablespoons canola oil
  • ¼ teaspoon lemon zest (from 1 lemon)
  • ⅛ teaspoon almond extract
  • 1 large egg

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 400°F. Line a 12-cup muffin pan with 12 paper baking cups. Stir together flour, baking powder, salt and baking soda in a large bowl. Add blueberries, and toss gently to coat.
  2. Whisk together yogurt, brown sugar, water, canola oil, lemon zest, almond extract and egg in a medium bowl. Add wet ingredients to dry ingredients and stir using a spatula until just combined. Spoon batter into prepared muffin pan (about ⅓ cup batter per cup).
  3. Bake in preheated oven until a wooden pick inserted in center of each muffin comes out clean, 20 to 22 minutes. Cool in pans 5 minutes; transfer muffins to a wire rack to cool completely, about 45 minutes.

Nutrition information

  • Serving size: 1 muffin
  • Per serving: 170 calories; 5 g fat(1 g sat); 3 g fiber; 29 g carbohydrates; 4 g protein; 14 g sugars; 12 g added sugars; 121 mg sodium;
  • Carbohydrate Servings: 2

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