Whole-Wheat Berry Muffins

 

When you need a weekday grab-and-go breakfast, these blueberry-speckled whole-wheat muffins fit the bill (when you make them ahead, of course!)  They have a great texture and flavor, and just enough blueberries to be fruit-filled in every bite.  The blueberries are stirred into the flour mixture before adding the wet ingredients so they don’t all stick to the bottom.

Ingredients

8 oz. (about 2 1/3 c.) whole-wheat pastry flour

½ tsp. kosher salt

¼ tsp. baking soda

1 c. fresh blueberries (5 oz.)

¾ c. plain 2% reduced-fat Greek yogurt

2/3 c. packed light brown sugar

¼ c. water

3 tbsp. canola oil

¼ tsp. lemon zest (from 1 lemon)

1/8 tsp. almond extract

1 lg. egg

Preparation

Prep:  15 min.  Ready in:  1 hr. 25 min.

1.  Preheat oven to 400˚F.  Line a 12-cup muffin pan with 13 paper baking cups.  Stir together flour, baking powder, salt and baking soda in a large bowl.  Add blueberries, and toss gently to coat.

2.  Whisk together yogurt, brown sugar, water, canola oil, lemon zest, almond extract and egg in a medium bowl.  Add wet ingredients to dry ingredients and stir using a spatula until just combined.  Spoon batter into prepared muffin pan (about 1/3 c. batter per cup).

3.  Bake in preheated oven until a wooden pick inserted in center of each muffin comes out clean, 20-22 minutes.  Cool in pans t minutes; transfer muffins to a wire rack to cool completely, about 45 minutes.

Nutrition Information

Serving size:  1 muffin

Per serving:  170 calories; 5 g. fat (1 g. saturated); 3 g. fiber; 20 g. carbohydrates; 4 g. protein; 14 g. sugars; 12 g. added sugars; 121 mg. sodium

Carbohydrate Servings:  2