These yummy blueberry muffins are an even healthier variation on the blueberry muffin recipe I posted last month. Half of the flour in this recipe is 100% whole wheat. Using half whole wheat and half white flour adds fiber and other benefits of whole grain, but the muffins still have a good, light texture.
Ingredients:
1 cup all-purpose flour
1 cup 100% whole wheat flour
2 tsp. baking powder
3/4 tsp. salt
1/2 cup vegetable oil
3/4 cup sucralose sweetener for baking
2 eggs
1 tsp. vanilla extract
1/2 cup skim milk
1 pint fresh or frozen blueberries, thawed
Directions:
Preheat oven to 400 degrees F. Spray 12 muffin cups with non-stick cooking spray.
Combine flours, baking powder, and salt in a large mixing bowl. Stir together well.
Add oil, sweetener, eggs, vanilla, and milk, and stir together well.
Fold in blueberries.
Spoon batter into muffin cups.
Bake for 20 minutes.
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