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Whole Wheat Blueberry Muffins

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At home everyone loves munching on light snacks and I always take the healthy option straight. Yes, this Whole Wheat Blueberry Muffins is not just a delicious mid-day munch option, but is also a very healthy way of snacking. Give this Whole Wheat Blueberry Muffins a try and I am sure your folks will love it!
Ingredients
  Whole wheat flour 1 3⁄4 Cup (28 tbs)
  Melted unsalted butter 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Plain yogurt 3⁄4 Cup (12 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Frozen blueberries 1 1⁄2 Cup (24 tbs) (Fresh Or Dry Pack)
  Baking powder 2 Teaspoon
  Eggs 2
Directions

Combine flour, salt, sugar and baking powder.
Beat eggs; add butter and yogurt and stir.
Combine liquid ingredients with dry ingredients, stirring only long enough to moisten.
Fold in blueberries.
Fill greased muffin tins two thirds full and bake at 400 degrees for 15 to 20 minutes, or until muffins are golden brown.
To make 6 miniature loaves 4 x 2 x 1 1/2 inches, bake 30 to 35 minutes.
Serve with butter or cream cheese.
These muffins can be frozen or prepared a day ahead and wrapped tightly, stored at room temperature, if desired, but they should be reheated at 300 degrees for 5 minutes before serving.
NOTE TO COOK: Don't forget to bring the butter or cream cheese along with the muffins.
The muffins can be carried in the tins in which they were baked and warmed.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Snack, Fruit Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Party, Healthy

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4.375
Average: 4.4 (12 votes)