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Lightened-Up Whole Wheat-Blueberry Muffins

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By Betty Crocker Kitchens
Updated May 21, 2009
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The wholesome goodness of whole wheat flour makes America’s favorite muffin even more nutritious!

Lightened-Up Whole Wheat-Blueberry Muffins

  • Prep Time 10 min
  • Total 35 min
  • Servings 12
  • Ingredients 10
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Ingredients

  • 1 cup fat-free (skim) milk
  • 1/4 cup unsweetened applesauce
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon vanilla
  • 2 egg whites or 1 egg
  • 2 cups Gold Medal™ whole wheat flour
  • 1/3 cup sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup fresh or canned (drained) blueberries

Instructions

  • Step 
    1
    Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups, or place paper baking cup in each muffin cup.
  • Step 
    2
    Mix milk, applesauce, oil, vanilla and egg whites in large bowl, using fork or wire whisk. Stir in flour, sugar, baking powder and salt, using spoon, just until flour is moistened (batter will be lumpy). Gently stir in blueberries. Divide batter evenly among muffin cups.
  • Step 
    3
    Bake 20 to 25 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm.

Nutrition

125 Calories
3 g Total Fat
4 g Protein
24 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
125
Calories from Fat
25
Total Fat
3 g
Saturated Fat
1 g
Cholesterol
0mg
Sodium
240 mg
Potassium
135 mg
Total Carbohydrate
24 g
Dietary Fiber
3 g
Protein
4 g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
4%
4%
Exchanges:
1 Starch; 1/2 Fruit; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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