Whole Wheat Blueberry Muffins

40 mins (prep 25, cooking 15)
10 ingredients
6-12 servings
These muffins are full of flavor and wholesome goodness. They are not the typical, over-sweet muffins you might find at the grocery store or coffee shop. This recipe was inspired by THE LAUREL'S KITCHEN BREAD BOOK (1984) by Laurel Robertson.

Categories:  quick-breads , <-60-mins , fruit , breakfast , brown-bag , brunch , blueberries , time-to-make , muffins , weeknight , number-of-servings , breads , to-go... , berries ,
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Serving Size (39.58 g)
Servings 6
Amount per Serving
Calories 138.8 Calories from Fat 62.19
% Daily Value *
Total Fat 6.91g 63.79%
Saturated Fat 3.92g 117.67%
Trans Fat 0.24g %
Cholesterol 15.9mg 31.8%
Sodium 467.79mg 116.95%
Total Carbohydrate 18.32g 36.64%
Dietary Fiber 1.04 g 24.99%
Sugars 10.89 g %
Protein 1.97g 23.58%
Vitamin A 186.08IU% Vitamin C 0.02mg%
Calcium 110.01mg% Iron 1.07mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh blueberries, low-fat milk