Dessert

Blueberry Whole Wheat Muffins is for Breakfast, Dessert.

Blueberry Whole Wheat Muffins takes several minutes to prepare.

Blueberry Whole Wheat Muffins takes several minutes to cook.

Blueberry Whole Wheat Muffins makes 12 servings.

The ingredients for Blueberry Whole Wheat Muffins are:

2/3 Cup splenda
1/2 Cup non-fat sour cream
1 1/2 tsp. Cinnamon
4 Egg Whites
2 tsp. baking powder
1 tsp. vanilla
1/2 Cup Skim Milk
1/2 tsp. Salt
1/2 Cup Canola Oil
2 Cup Whole Wheat Flour (All Purpose)
2 Cup Raspberries or Blueberries or whatever berries you like

Mix ingredients and add berries last
(Topping) -
1/3 Cup Splenda
1 tsp. CInnamon
Mix together and sprinkle over muffins

Use greases muffin tin and place tin in oven @ 375 for 25-30 minutes

Here is how you make Blueberry Whole Wheat Muffins:

2/3 Cup splenda1/2 Cup non-fat sour cream1 1/2 tsp. Cinnamon4 Egg Whites2 tsp. baking powder1 tsp. vanilla1/2 Cup Skim Milk1/2 tsp. Salt1/2 Cup Canola Oil2 Cup Whole Wheat Flour (All Purpose)2 Cup Raspberries or Blueberries or whatever berries you like Mix ingredients and add berries last(Topping) - 1/3 Cup Splenda1 tsp. CInnamonMix together and sprinkle over muffinsUse greases muffin tin and place tin in oven @ 375 for 25-30 minutesNumber of Servings: 12Recipe submitted by SparkPeople user SABRE11.

The nutritional information for Blueberry Whole Wheat Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 101.6

• Total Fat: 0.4 g
• Cholesterol: 1.9 mg
• Sodium: 208.3 mg
• Total Carbs: 21.0 g
• Dietary Fiber: 2.9 g
• Protein: 4.7 g