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
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
-
Step1Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups, or place paper baking cup in each muffin cup.
-
Step2Mix 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.
-
Step3Bake 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;Tips from the Betty Crocker Kitchens
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