Low-fat whole wheat blueberry muffins recipe
Prep Time:
5 minutes
Cook Time:
16 minutes
Servings:
12 muffins
Ingredients
  • 1/4 cup white sugar
  • 1/2 cup brown sugar
  • 1 3/4 cups whole wheat flour
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup milk
  • 2 eggs
  • ½ cup mashed banana
  • 1 ½ cups fresh or frozen blueberries
Directions
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In a large bowl, mix together the white sugar, brown sugar, 1 ½ cups of whole wheat flour, baking soda, baking powder, and salt.
  3. Mix in the eggs with the dry ingredients, and then add in the mashed banana.
  4. Mix in the milk and then mix the batter until just combined. Be sure not to over mix.
  5. In a separate bowl, toss the blueberries in the remaining ¼ cup of flour to prevent sinking.
  6. After they are coated, stir the blueberries into the batter.
  7. Prepare a muffin pan with paper liners. Scoop the batter and fill each well of the muffin pan half-way full.
  8. Sprinkle the top with oats for garnish, if desired.
  9. Bake muffins for 16 to 18 minutes until the tops are set.
  10. Remove from the oven and let cool completely before serving.