breakfast whole wheat blueberry muffins for dawna

Name: Breakfast Whole Wheat Blueberry Muffins for Dawna
Prep time: 15 min
Cook time: 20 min
Yield: 12
Cuisine: American
Ingredients: 1 1/2 cup(s) all purpose flour; 3/4 cup(s) whole wheat flour; 1 tablespoon(s) baking powder; 2 teaspoon(s) pure lemon extract; 1 cup(s) 2% milk; 2 large eggs; 1/3 cup(s) canola oil; 4 ounce(s) low sugar or lite applesauce (1/2 cup); 1/2 cup(s) splenda blend brown sugar or (regular brown sugar); 2 cup(s) heaping frozen or fresh blueberries(can use less if desired)

(4 RATINGS)

89 Pinches 15 Photos

Rose Mary Mogan

Sauk Village, IL

Updated on Jun 28, 2013

I created this recipe for my friend Dawna Granger here at Just a Pinch, she loves Blueberry Muffins, but not much else using Blueberries. She loves many of my recipes and often has a Rose Night, using my recipes and then shares with her neighbors. She even has my Ozark Blueberry Pie on her 4th of July menu, for her hubby, because he LOVES BLUEBERRIES. So with THIS RECIPE she can now have a ROSE BREAKFAST & so can you, FEATURING these great tasting Blueberry Muffins. They are easy, simple & a little healthier than some, with the addition of whole wheat flour, applesauce, & less sugar.

Rate

prep time 15 Min

cook time 20 Min

method Bake

yield 12-18 depending on muffin size

Ingredients

1 1/2 cups all purpose flour
3/4 cup whole wheat flour
1 tablespoon baking powder
2 teaspoons pure lemon extract
1 cup 2% milk
2 large eggs
1/3 cup canola oil
4 ounces low sugar or lite applesauce (1/2 cup)
1/2 cup splenda blend brown sugar or (regular brown sugar)
2 cups heaping frozen or fresh blueberries(can use less if desired)

How To Make breakfast whole wheat blueberry muffins for dawna

Step 1

PREHEAT OVEN TO 400 DEGREES F. This is the professional size muffin tin I used. The standard size makes smaller muffins.

Step 2

Line muffin tin with paper cup liners. I like to spray mine with non stick cooking spray.
Step 3

In a medium size bowl, add both flours,& baking powder, stir to blend together. Set aside till needed.
Step 4

Using a larger bowl add oil, eggs, & milk, then beat with mixer till blended. I use my hand mixer for this.
Step 5

Now add the brown sugar & lemon extract, to the liquid mixture, and beat well till blended together.
Step 6

Add about half of flour and beat till blended.
Step 7

Then add remaining flour and beat till mixed well.
Step 8

Add the apple Sauce, and blend together. The addition of applesauce creates moisture in the muffins when using whole wheat flour.
Step 9

Add the blueberries, now switch from the mixer to a large spatula or spoon, and gently fold the blueberries into the muffin batter
Step 10

Using a large ice cream scoop, add batter evenly to each cup. I did have some batter left over and chose to make a small mini cake in a 6 inch cake pan and baked it for 15 minutes. Cut it in half, added a pat of butter while still hot and shared with my helper.
Step 11

Let muffin tin sit on stove for about 5 to 8 minutes before placing in oven, not only does this allow the berries to thaw a bit, but it will help your muffins to have a higher crown when baked. Sorry I forgot to take the picture.
Step 12

Place muffins in oven and bake in preheated 400 degree F. oven for 20 minutes.
Step 13

Serve warm with butter if desired, or eat plain. I made these for breakfast because they are so quick and easy. Hope you enjoy all the Blueberry goodness. Look at all those plump and juicy blueberries.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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