Whole Wheat Blueberry Muffins
At a Glance
- Total
- 40 min
- Servings
- 12.00 muffins
Categories
- Breakfast
- Muffins
- Baking
Dietary
- Vegetarian
Allergens
- Tree nuts
- Wheat
- Milk
- Eggs
Servings & Nutrition
Original recipe serves 12. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Whole Wheat Blueberry Muffins brings together 1/3 cup finely chopped pecans, 2 cups whole wheat flour, 3/4 cup Splenda sugar substitute, divided in a practical dish for home cooking. It takes about 40 min to prepare and cook. It makes approximately 12 servings.
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Equipment
12-cup muffin tin, mixing bowls, whisk
Ingredients
- 1/3 cup finely chopped pecans
- 2 cups whole wheat flour
- 3/4 cup Splenda sugar substitute, divided
- 3 tablespoons light butter or 3 tablespoons margarine, plus
- 1/3 cup light butter or 1/3 cup margarine, melted,divided
- 1/2 cup oat flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons grated lemons, zest of
- 3/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1 cup nonfat sour cream
- 2 eggs
- 1 cup blueberries
Instructions
Preheat oven to 425°F Grease 12 muffin cups.
In small bowl, combine pecans, oat flour, and 1/4 cup Splenda.
Stir in 3 tbsp butter until mixture forms crumbs.
Set aside.
In large bowl, combine whole wheat flour, baking soda, lemon zest, baking powder, salt, and remaining Splenda.
In another bowl, whisk together sour cream, eggs, and remaining butter.
Lightly stir into flour mixture.
Fold in blueberries.
Pour batter into muffin cups and sprinkle with pecan mixture.
Bake 20-25 minutes or until toothpick inserted into centre muffin comes out clean.
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