Vegetarian

Whole Wheat Blueberry Buttermilk Muffins is for Breakfast.

Whole Wheat Blueberry Buttermilk Muffins takes 5 minutes to prepare.

Whole Wheat Blueberry Buttermilk Muffins takes 19 minutes to cook.

Whole Wheat Blueberry Buttermilk Muffins makes 5 servings.

The ingredients for Whole Wheat Blueberry Buttermilk Muffins are:

# *Whole Wheat Flour, 1 cup
# Baking Soda, 0.5 tsp
# Buttermilk, lowfat, .6 cup
# Egg white, 1 serving
# *Canola Oil, .25 cup
# Applesauce, unsweetened, .25 cup
# Blueberries, fresh, 0.5 cup
# Raw sugar, 1/4 cup

Here is how you make Whole Wheat Blueberry Buttermilk Muffins:

*if you don't have buttermilk, your first step would be to add 1/2 TB of vinegar or lemon juice to milk and let sit for 5 mins to create buttermilk.Preheat the oven to 350 degrees. Spray your muffin tin (should hold 6 muffins) and set on top rack to preheat.Wash, drain and pat dry blueberries with a paper towel. Toss about 1 Tb of the flour over blueberries, shake gently and set aside.Stir dry ingredients until combined in one bowl.Combine wet ingredients (this includes sugar) in another bowl. Add the wet ingredients to the dry ingredients until just incorporated. Do not overmix as the muffin will be tough. Fold the floured blueberries into the muffin batter but not so much so that the batter turns purple.Pour into muffin tins and bake until the center, when inserted with a knife or toothpick comes out clean.Number of Servings: 5Recipe submitted by SparkPeople user K1DUB1.

The nutritional information for Whole Wheat Blueberry Buttermilk Muffins is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 206.1

• Total Fat: 11.6 g
• Cholesterol: 1.2 mg
• Sodium: 168.8 mg
• Total Carbs: 22.5 g
• Dietary Fiber: 3.5 g
• Protein: 5.3 g

The dietary needs meet for Whole Wheat Blueberry Buttermilk Muffins is Low Fat