Friday, June 1, 2012

Whole Wheat Blueberry Muffins

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My mom and I like to go on shopping excursions every once in a while, and now that the wedding is coming up in two weeks (eek!) we have a lot more (legitimate) reasons to spend a little cash. Any excuse to hang out with my parents isn't going to be ignored either.

After we shopped 'til we dropped (almost literally), we went back to my house for some coffee and a snack. I had made these muffins for myself for breakfast, and my mom decided she wanted to try one. I told her she probably wouldn't like them because they aren't traditional blueberry muffins we all love. Instead, they're packed with whole wheat flour, a Splenda sugar blend and coconut milk. Not the best combination, but they're healthy and satisfied my craving.

Needless to say, she took a bite and laughed.

I get that these muffins aren't for everyone, but if you're trying to eat healthier I recommend you give them a try. I've been having them for breakfast, and they're the perfect snack to grab on the go and they will curb your appetite until at least lunchtime. You could always add more blueberries if you want some more flavor, but I enjoyed them exactly how they were. My mom, on the other hand...not so much. Luckily we had grabbed some chocolate covered macaroons on our way out of the mall, so she got the tasty treat she was hoping for. Enjoy!

Printable Recipe


  • 1 1/2 cups whole wheat flour
  • 3/4 cup white sugar (I used Splenda sugar blend)
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 2/3 cup regular or coconut milk
  • 1/2 cup unsweetened applesauce OR Smart Life butter, slightly melted
  • 1 cup frozen blueberries

Preheat oven to 400 degrees F. Grease 12 muffin cups, or line with paper liners. Whisk together the flour, sugar, salt, and baking powder in a large bowl.

Whisk vegetable oil, egg, milk, and applesauce OR slightly melted butter together in a separate bowl until smooth, and stir the liquid ingredients into the flour mixture until moistened. Lightly stir in the blueberries. Spoon the batter into the prepared muffin cups, filling them 2/3 full.

Bake muffins in the preheated oven until they rise and the tops are golden brown, about 20 minutes. A toothpick inserted into the center of a muffin should come out clean.

Source: Adapted from All Recipes

1 comment:

  1. I love that you're so candid! And you're right- they're not for everybody.


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