WHOLE WHEAT BLUEBERRY MUFFINS

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Whole Wheat Blueberry Muffins image

Whole wheat flour gives nutritious flair to these healthy blueberry muffins. Fresh from the oven, they'll warm you up on cold, winter days. -Sheila Siem, Calumet, Michigan

Provided by Taste of Home

Time 35m

Yield 1-1/2 dozen.

Number Of Ingredients 11

1-1/2 cups all-purpose flour
1 cup whole wheat flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
2 large eggs, room temperature
1 cup buttermilk
1/2 cup canola oil
2 cups fresh or frozen blueberries

Steps:

  • Preheat oven to 375°. In a large bowl, combine flours, sugar, baking powder, baking soda, salt and nutmeg. In another bowl, beat eggs, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick comes out clean, 18-20 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 158 calories, Fat 7g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 167mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

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