Live Well Bake Often · by Danielle Rye★ 4.8 (5)
Whole Wheat Blueberry Muffins
NUTRITION · PER SERVING25M COOK
CAL 8%·PRO 6%
CARBS 23G60% OF CAL
2G FIBER0G ADDED0G INTRINSIC10G OTHER12G TOTAL SUGAR
FAT 6G33% OF CAL
4G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft, moist whole wheat muffins studded with blueberries and naturally sweetened with honey. These work for breakfast or as a healthy snack with whole grains and fruit.
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View the full recipe on Live Well Bake Often →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 3/4 cup all purpose flour ((spoon and level to measure) )
- 3/4 cup whole wheat flour
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup milk ((any kind))
- 1/4 cup oil ((coconut, vegetable, or canola work well))
- 1 egg
- 1/4 cup honey
- 1/4 cup coconut sugar*
- 1 tsp. vanilla extract
- 1 cup blueberries (washed and patted dry + 1 tbsp. all purpose flour)
At a glance
PER SERVING · TIME 25M
CAL 8%·PRO 6%
CARBS 23G60% OF CAL
2G FIBER0G ADDED0G INTRINSIC10G OTHER12G TOTAL SUGAR
FAT 6G33% OF CAL
4G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 60mg
- Total sugar
- 12g
- Added sugar
- ≥10g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 79mg
- Calcium
- 23mg
- Iron
- 0.74mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 60MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.