Whole Wheat Blueberry Muffins Recipe

Name: Whole Wheat Blueberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12-1/2 ounces, weight Whole Wheat Pastry Flour; 1 teaspoon Baking Soda; 2 teaspoons Baking Powder; 1/2 teaspoons Salt; 1/2 teaspoons Cinnamon; 1/4 teaspoons Nutmeg; 3/4 cups Honey; 1/4 cups Butter, Melted; 1/4 cups Unsweetened Applesauce; 1 Egg; 2/3 cups Plain Yogurt; 1 teaspoon Vanilla Extract; 1 Tablespoon Lemon Juice; 1-1/2 cup Blueberries

Servings: persons

12-1/2 ounces, weight Whole Wheat Pastry Flour
1 teaspoon Baking Soda
2 teaspoons Baking Powder
1/2 teaspoons Salt
1/2 teaspoons Cinnamon
1/4 teaspoons Nutmeg
3/4 cups Honey
1/4 cups Butter, Melted
1/4 cups Unsweetened Applesauce
1 Egg
2/3 cups Plain Yogurt
1 teaspoon Vanilla Extract
1 Tablespoon Lemon Juice
1-1/2 cup Blueberries

1
Preheat your oven to 380u00b0F. In a medium bowl, sift together flour, baking soda, baking powder, salt, spices and set aside.
2
Next, whisk together the honey, butter, applesauce, egg, yogurt, vanilla, and lemon juice.
3
Add the wet ingredients to the dry ingredients, reserving a tablespoon of flour.
4
Just BARELY mix the batter together. As soon as you stop seeing flour, stop mixing. Do not try to fix lumps or anything like that. If you keep mixing you'll make the muffins tough.
5
Now, take your blueberries and toss them in that extra flour before adding them to the batter. This will prevent excessive blueberry explosions in the oven.
6
Minimally incorporate the blueberries into the batter. Maybe three turns of the spoon, that's it.
7
Note: this batter will be very thick. Spoon your batter into a muffin pan that has been coated in cooking spray. Do not use cupcake liners.
8
Spoon about 1/3 cup of batter into each muffin tin and bake them for 7 minutes, then rotate them in the oven. Bake for 8-10 more minutes.
9
Let cool several minutes before turning out of the pan.

1421

kcal

Calories

Fat

275

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 12-1/2 ounces, weight Whole Wheat Pastry Flour, 1 teaspoon Baking Soda, 2 teaspoons Baking Powder, 1/2 teaspoons Salt, and more.

Yes, Whole Wheat Blueberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Whole Wheat Blueberry Muffins

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