Rating: 4.33 stars
2 Ratings
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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.

Ivy Odom
Source: EatingWell.com, October 2019

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Recipe Summary test

active:
15 mins
total:
1 hr 25 mins
Servings:
12
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees 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.

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  • 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 1/3 cup batter per cup).

  • 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 Facts

170 calories; protein 4g; carbohydrates 29g; dietary fiber 3g; sugars 14g; fat 5g; saturated fat 1g; niacin equivalents 0.2mg; sodium 121mg; added sugar 12g; calories from fat 45kcal.
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