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: 2 Tablespoons Butter, Softened; 4 Tablespoons Oats, Heaping; 3 Tablespoons Light Brown Sugar, Heaping; 2 Eggs; 1/2 cups Natural Applesauce; 2 Tablespoons Canola Oil; 6 ounces, weight Non-fat Organic Blueberry Yogurt; 2/3 cups Sugar; 12 ounces, weight Whole Wheat Pastry Flour, Sifted; 1 teaspoon Baking Soda; 2 teaspoons Baking Powder; 1 cup Blueberries

Servings: persons

2 Tablespoons Butter, Softened
4 Tablespoons Oats, Heaping
3 Tablespoons Light Brown Sugar, Heaping
2 Eggs
1/2 cups Natural Applesauce
2 Tablespoons Canola Oil
6 ounces, weight Non-fat Organic Blueberry Yogurt
2/3 cups Sugar
12 ounces, weight Whole Wheat Pastry Flour, Sifted
1 teaspoon Baking Soda
2 teaspoons Baking Powder
1 cup Blueberries

1
Preheat oven to 350u00b0F. Prepare muffin pan with liners.
2
In a small bowl, combine the butter, oats, and brown sugar together with a spoon. Set streusel topping aside.
3
In a large bowl, combine the eggs, applesauce, oil, yogurt, and sugar with a whisk until evenly combined together. Next, add the flour, baking soda, and baking powder to the wet mixture. Gently stir mixture to combine with a spatula or wooden spoon. Be sure not to over-mix!
4
Next, gently fold in the blueberries. Be very gentle when folding blueberries into the batter, making sure not to squash anything.
5
Place about 1/4 cup of the batter into each cavity of the prepared muffin pan. Before placing muffins in oven, sprinkle 1-2 teaspoons of the streusel mixture on the top of each muffin.
6
Bake in oven for 12 - 15 minutes, rotating the pan 180 degrees halfway through the cooking process. Be sure not to over-bake!
7
Allow muffins to cool on a cooling rack for 5 minutes before serving at brunch!
8
Adapted from Alton Brown.

791

kcal

Calories

Fat

136

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 12 ingredients. The key ingredients include: 2 Tablespoons Butter, Softened, 4 Tablespoons Oats, Heaping, 3 Tablespoons Light Brown Sugar, Heaping, 2 Eggs, 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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