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Whole Wheat Blueberry Muffins

Many blueberry muffin recipes are high in fat and sugar. This recipe makes a healthier muffin using whole wheat flour, buttermilk and honey as a sweetener. These make a great breakfast on-the-go.

Notes

To see more healthy breakfast recipes, check out our Editor's Picks for 8 Great Healthy Breakfast Recipes and More!


For more healthy muffin recipes, download the free eCookbook Healthy Muffins for All: 25 Healthy Muffin Recipes

Preparation Time10 min

Cooking Time35 min

Ingredients

  • 2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1 1/4 cup buttermilk
  • 2 egg whites, lightly beaten
  • 1/3 cup vegetable oil
  • 1/2 cup honey
  • 1 cup blueberries, fresh or frozen

Instructions

1. Preheat oven to 350 degrees F. Coat 12 muffin cups with cooking spray.

2. Sift together the flour and baking soda. In a separate bowl, whisk together the buttermilk, egg whites, oil, and honey until creamy, then stir in the blueberries.

3. Pour the wet ingredients into the flour and baking soda mixture. Fold together with a rubber spatula until the batter is moist yet remains slightly lumpy.

4. Pour into muffin cups and bake 30 to 35 minutes.

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