Brunch

Blueberry Wheat Berry Muffins is for Breakfast, Snack.

Blueberry Wheat Berry Muffins takes 10 minutes to prepare.

Blueberry Wheat Berry Muffins takes 20 minutes to cook.

Blueberry Wheat Berry Muffins makes 12 servings.

The ingredients for Blueberry Wheat Berry Muffins are:

0.5 cup Flour - Gold medal all purpose flour
0.75 cup Whole Wheat Flour
0.25 cup Bob's Red Mill - Organic Whole Grain Kamut 1/4 cp(46g) dry
2 tsp Baking Powder
0.25 tsp Salt
14 tsp Splenda No Calorie Sweetener
0.33 cup Instant Nonfat Powdered Milk
1 medium (7" to 7-7/8" long) Banana, fresh
1 large Egg, fresh, whole, raw
2 tsp Vanilla Extract
.3 cup Olive Oil
1 serving Water
2 cup Blueberries, fresh

Preheat oven to 400 degrees.
Mix dry ingredients together in a large bowl.
Mix all moist ingredients together in a separate bowl.
Total wet should be about 1 1/2 cups.
Then slowly mix wet into the dry.
Then gently fold the frozen fruit into the mix. Don't mix, or the fruit bleeds.

Cook at 400 degrees in greased or muffin lined tins for 20 minutes or until a toothpick inserted into the middle comes out clean. Cool on racks.

Here is how you make Blueberry Wheat Berry Muffins:

Preheat oven to 400 degrees. Use 2 mixing bowls. Grease muffin tins or use muffin liners. Cool on racks. Serving Size: One Muffin Number of Servings: 12Recipe submitted by SparkPeople user REVCORNIE.

The nutritional information for Blueberry Wheat Berry Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 140.5

• Total Fat: 6.1 g
• Cholesterol: 15.9 mg
• Sodium: 147.7 mg
• Total Carbs: 20.0 g
• Dietary Fiber: 2.3 g
• Protein: 3.5 g

The dietary needs meet for Blueberry Wheat Berry Muffins is Sugar Free