Lightened-Up Whole Wheat-Blueberry Muffins

The wholesome goodness of whole wheat flour makes America’s favorite muffin even more nutritious!

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

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

  • 1 Heat oven to 400ºF. Grease bottoms only of 12 regular-size muffin cups, or place paper baking cup in each muffin cup.
  • 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.
  • 3 Bake 20 to 25 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm.

Expert Tips

Store whole wheat flour in the refrigerator or freezer to keep it fresh.

Three-fourths cup frozen (thawed and drained) blueberries can be used instead of the fresh or canned.

Nutrition Information

NUTRITION INFORMATION PER SERVING

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