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Whole Wheat Blueberry Muffins
Perfectly domed muffins packed with blueberries and bursting with flavor. These muffins are the perfect flavor combo of tart lemons and sweet blueberries!
Print Recipe
Prep Time:
1
day
d
1
hour
hr
10
minutes
mins
Cook Time:
20
minutes
mins
Total Time:
30
minutes
mins
Ingredients
2 1/2
cups
sprouted whole wheat flour
or whole wheat flour
1/2
tsp
baking soda
1
TB
baking powder
8
TB
butter
softened
1/2
cup
honey
1/2
cup
sucanat
2
eggs
1 1/2
cups
plain whole milk yogurt
1
lemon
zested and juiced
1 1/2
cups
blueberries
fresh or frozen
Instructions
Preheat oven to 350°F. Grease a muffin tin or line with muffin liners.
Mix together the flour, baking soda, and baking powder.
In a separate bowl
(I use my Kitchen-Aid)
, beat the butter, honey, and sugar, eggs, yogurt, lemon zest and juice.
Slowly add the flour mixture to the butter mixture. Gently, fold in the blueberries.
Spoon the batter
(I use this little gadget)
into muffin tin and bake for 20 minutes until lightly brown on top.
Nutrition
Calories:
3268
kcal
|
Carbohydrates:
521
g
|
Protein:
67
g
|
Fat:
121
g
|
Saturated Fat:
70
g
|
Cholesterol:
619
mg
|
Sodium:
1765
mg
|
Potassium:
3400
mg
|
Fiber:
41
g
|
Sugar:
281
g
|
Vitamin A:
3800
IU
|
Vitamin C:
81.4
mg
|
Calcium:
1207
mg
|
Iron:
15.9
mg
Servings:
12
muffins
Calories:
3268
kcal
Author:
Kristin Marr