Breakfast

Whole Wheat Blueberry Muffins with Cream Cheese fillin is for Breakfast, Snack.

Whole Wheat Blueberry Muffins with Cream Cheese fillin takes 30 minutes to prepare.

Whole Wheat Blueberry Muffins with Cream Cheese fillin takes 30 minutes to cook.

Whole Wheat Blueberry Muffins with Cream Cheese fillin makes 20 servings.

The ingredients for Whole Wheat Blueberry Muffins with Cream Cheese fillin are:

Muffins:
2 cups whole wheat flour
1 tsp baking soda
1 1/4 cup lowfat buttermilk
2 egg whites lightly beaten
1/3 cup cold butter cut into pieces
1/2 cup splenda brown sugar
2 tbsp honey
1 1/2 cups blueberries (frozen are fine. be sure to thaw them first!)

Filling:
1/4 tsp vanilla extract
1/4 cup lowfat buttermilk
1/4 powdered sugar
8 oz fat free cream cheese

Here is how you make Whole Wheat Blueberry Muffins with Cream Cheese fillin:

1. Preheat oven to 350 degrees2. beat butter, splenda, and egg whites until frothy3. mix in buttermilk and honey4. add in flour and baking soda and beat until mixed5. fold blueberries in gently6. beat cream cheese, powdered, sugar, vanilla and buttermilk until creamy7. in sprayed muffin cups layer muffin batter (enough to cover bottom) then a dollop of filling and another spponful of batter to cover the filling. 8. Bake for 30 minutesNumber of Servings: 20Recipe submitted by SparkPeople user CHEERCRZ2.

The nutritional information for Whole Wheat Blueberry Muffins with Cream Cheese fillin is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 128.7

• Total Fat: 3.5 g
• Cholesterol: 10.8 mg
• Sodium: 177.5 mg
• Total Carbs: 19.5 g
• Dietary Fiber: 1.8 g
• Protein: 4.7 g