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: 1/3 cup finely chopped pecans; 2 cups whole wheat flour; 3/4 cup Splenda sugar substitute, divided; 3 tablespoons light butter or 3 tablespoons margarine, plus; 1/3 cup light butter or 1/3 cup margarine, melted,divided; 1/2 cup oat flour; 2 teaspoons baking soda; 1 1/2 teaspoons grated lemons, zest of; 3/4 teaspoon baking powder; 1/8 teaspoon salt; 1 cup nonfat sour cream; 2 eggs; 1 cup blueberries

Servings: persons

1/3 cup finely chopped pecans
2 cups whole wheat flour
3/4 cup Splenda sugar substitute, divided
3 tablespoons light butter or 3 tablespoons margarine, plus
1/3 cup light butter or 1/3 cup margarine, melted,divided
1/2 cup oat flour
2 teaspoons baking soda
1 1/2 teaspoons grated lemons, zest of
3/4 teaspoon baking powder
1/8 teaspoon salt
1 cup nonfat sour cream
2 eggs
1 cup blueberries

1
Preheat oven to 425u00b0F Grease 12 muffin cups.
2
In small bowl, combine pecans, oat flour, and 1/4 cup Splenda.
3
Stir in 3 tbsp butter until mixture forms crumbs.
4
Set aside.
5
In large bowl, combine whole wheat flour, baking soda, lemon zest, baking powder, salt, and remaining Splenda.
6
In another bowl, whisk together sour cream, eggs, and remaining butter.
7
Lightly stir into flour mixture.
8
Fold in blueberries.
9
Pour batter into muffin cups and sprinkle with pecan mixture.
10
Bake 20-25 minutes or until toothpick inserted into centre muffin comes out clean.

887

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1/3 cup finely chopped pecans, 2 cups whole wheat flour, 3/4 cup Splenda sugar substitute, divided, 3 tablespoons light butter or 3 tablespoons margarine, plus, 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.

That's it — enjoy your meal!

Whole Wheat Blueberry Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions