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home > recipes > muffins > whole wheat blueberry muffins
1 cup whole wheat flour or whole wheat pastry flour 3/4 cup golden flaxseed meal ( not seeds ) or if you prefer 3/4 c white flour 1/2 cup brown sugar ( or Splenda sugar substitute ) 1 Tbs baking powder 1 tsp cinnamon 1/2 tsp apple pie spice ( may use allspice ) 1/2 tsp salt 1 cup buttermilk ( or fat free yogurt ) 2 Tbs vegetable oil ( I use olive ) 2 Tbs unsweetened applesauce 1 egg, fork beaten 1 cup fresh or frozen blueberries I made these muffins twice first using the brown sugar and then the Splenda sugar substitute. Both came out equally well. I prefer using the flax seed meal for nutritional value. Preheat oven to 400F Grease standard muffin size tin or use paper or silicone inserts. Combine all the dry ingredients. Combine the wet ingredients. Stir both mixtures to combine well but do not overmix. Fold in the blueberries. Fill tins 3/4 full. Bake until firm and golden about 20 to 30 minutes. Transfer pan to rack to cool slightly and then carefully remove muffins to cooling rack to cool completely. Serve warm or room temperature. May be frozen. Note: there is no baking soda in the recipe. If you can't find whole wheat pastry flour, just whir your whole wheat flour in a food processor to a finer consistency. Yield: approx 8 to 10 muffins

Whole Wheat Blueberry Muffins


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list all recipes by BUTTERFLYDOG (1134)


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keyword: whole
keyword: wheat
keyword: blueberry
keyword: muffins
recipes for muffins
recipes by butterflydog
Email Address:
(posted November 26, 2007)

1 cup whole
wheat flour or whole wheat pastry flour
3/4 cup golden flaxseed
meal ( not seeds ) or if you prefer 3/4 c white flour
1/2 cup
brown sugar ( or Splenda sugar substitute )
1 Tbs
baking powder
1 tsp
cinnamon
1/2 tsp
apple pie spice ( may use allspice )
1/2 tsp
salt
1 cup
buttermilk ( or fat free yogurt )
2 Tbs vegetable oil ( I use
olive )
2 Tbs unsweetened
applesauce
1
egg, fork beaten
1 cup fresh or frozen blueberries

I made these muffins twice first using the
brown sugar and then the Splenda sugar substitute. Both came out equally well. I prefer using the flax seed meal for nutritional value.

Preheat oven to 400F

Grease standard muffin size tin or use paper or silicone inserts.

Combine all the
dry ingredients. Combine the wet ingredients. Stir both mixtures to combine well but do not overmix. Fold in the blueberries. Fill tins 3/4 full. Bake until firm and golden about 20 to 30 minutes. Transfer pan to rack to cool slightly and then carefully remove muffins to cooling rack to cool completely. Serve warm or room temperature. May be frozen.

Note: there is no
baking soda in the recipe.

If you can't find whole
wheat
pastry flour, just whir your whole wheat flour in a food processor to a finer consistency.

Yield: approx 8 to 10 muffins


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