Breakfast

Blueberry Whole Wheat Muffins is for Breakfast, Snack.

Blueberry Whole Wheat Muffins takes 10 minutes to prepare.

Blueberry Whole Wheat Muffins takes 18 minutes to cook.

Blueberry Whole Wheat Muffins makes 12 servings.

The ingredients for Blueberry Whole Wheat Muffins are:

2 cups unsweetened blueberries
1 3/4 cups all-purpose flour
1/3 cup Splenda
2 1/2 teaspoons baking powder
1 egg, slightly beaten
1/4 cup unsweetened applesauce
1/2 cup whole milk

Here is how you make Blueberry Whole Wheat Muffins:

1.) Preheat oven to 400? F.2.) Wash blueberries.3.) In a large bowl, sift flour, sugar and baking soda together.4.) In a small bowl, combine egg, oil and milk.5.) Pour the entire small bowl into the dry ingredients, and stir just enough to mix together. The consistency will be doughy; that's okay.6.) Stir blueberries in gently.7.) Spray 12-muffin tin with nonstick vegetable spray.8.) Evenly divide batter into muffin tin cups. Each cup should be about 2/3 full.9.) Bake for 18 minutes, or until muffins are medium brown. It may be hard to tell when they're done, being whole-wheat muffins, so you can also check the center with a knife. If the muffin seems firm and the blade comes out clean of batter, they're done. (The blade may well have blueberry on it though, with as many blueberries as these have.) Let cool before eating, and enjoy!Serving Size: Makes 12 muffins (1 muffin per serving)Number of Servings: 12Recipe submitted by SparkPeople user AARONWCAMPBELL.

The nutritional information for Blueberry Whole Wheat Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 88.1

• Total Fat: 1.1 g
• Cholesterol: 16.3 mg
• Sodium: 114.8 mg
• Total Carbs: 18.5 g
• Dietary Fiber: 2.9 g
• Protein: 3.4 g