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Whole Wheat Blueberry Muffins Recipe
|Whole wheat flour||1 3⁄4 Cup (28 tbs)|
|Melted unsalted butter||1⁄4 Cup (4 tbs)|
|Plain yogurt||3⁄4 Cup (12 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Frozen blueberries||1 1⁄2 Cup (24 tbs) (Fresh Or Dry Pack)|
|Baking powder||2 Teaspoon|
Serving size: Complete recipe
Calories 1949 Calories from Fat 567
% Daily Value*
Total Fat 65 g99.3%
Saturated Fat 35.2 g175.8%
Trans Fat 0 g
Cholesterol 561.1 mg187%
Sodium 1995.9 mg83.2%
Total Carbohydrates 314 g104.5%
Dietary Fiber 39.7 g158.8%
Sugars 135 g
Protein 53 g105.8%
Vitamin A 45.9% Vitamin C 13.7%
Calcium 115.6% Iron 76.7%
*Based on a 2000 Calorie diet
Beat eggs; add butter and yogurt and stir.
Combine liquid ingredients with dry ingredients, stirring only long enough to moisten.
Fold in blueberries.
Fill greased muffin tins two thirds full and bake at 400 degrees for 15 to 20 minutes, or until muffins are golden brown.
To make 6 miniature loaves 4 x 2 x 1 1/2 inches, bake 30 to 35 minutes.
Serve with butter or cream cheese.
These muffins can be frozen or prepared a day ahead and wrapped tightly, stored at room temperature, if desired, but they should be reheated at 300 degrees for 5 minutes before serving.
NOTE TO COOK: Don't forget to bring the butter or cream cheese along with the muffins.
The muffins can be carried in the tins in which they were baked and warmed.