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Dried Blueberry Whole Wheat Muffins

Pillsbury Kitchens
Updated Aug 25, 2010
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Enjoy these whole wheat muffins flavored with berries that are ready in just 30 minutes.

Dried Blueberry Whole Wheat Muffins

  • Prep Time 30 min
  • Total 30 min
  • Ingredients 10
  • Servings 12
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Ingredients

  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/2 cup firmly packed brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk*
  • 1/4 cup oil
  • 2 egg whites
  • 1/2 cup dried blueberries, dried tart cherries, sweetened dried cranberries or raisins

Instructions

  • Step 
    1
    Heat oven to 400°F. Spray 12 muffin cups with nonstick cooking spray, or line muffin cups with paper baking cups and spray paper cups with nonstick cooking spray.
  • Step 
    2
    In large bowl, combine all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda and salt; mix well.
  • Step 
    3
    In small bowl, combine buttermilk, oil and egg whites; blend well. Add to flour mixture all at once; stir just until dry ingredients are moistened. Gently stir in dried blueberries. Spoon batter evenly into sprayed muffin cups.
  • Step 
    4
    Bake at 400°F. for 14 to 19 minutes or until muffins are light golden brown and toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.

Nutrition

180 Calories
5g Total Fat

Nutrition Facts

Serving Size: 1 Muffin
Calories
180
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
260mg
11%
Dietary Fiber
2g
8%
% Daily Value*:
Exchanges:
1 Starch; 1 Fruit; 2 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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