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Whole Wheat Blueberry Muffins

Although this is a low fat, low sugar recipe, the muffins still come out moist and just sweet enough. They make a good lunch box treat, and they are also great with breakfast or a late night snack.Whole Wheat Blueberry Muffins

Makes 6-7 medium muffins.


  • 1 egg
  • 1/2 c milk
  • 1/4 tsp almond extract
  • 1 Tbsp honey
  • 1 c whole wheat pastry flour
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 1/2 c fresh blueberries


  1. Preheat the oven to 350 degrees F and spray or lightly butter 6-7 muffin cups.
  2. In a medium bowl, lightly beat the egg. Add milk, almond extract, and honey. Beat by hand until fairly smooth.
  3. In a small bowl, mix together the flour, baking powder and salt until well-combined. Add the dry ingredients to the egg mixture and blend just enough to incorporate.
  4. Fold in the blueberries and spoon into the muffin cups until 3/4 full. Bake about 15 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
  5. Loosen sides with a butter knife and allow to stand a few minutes before turning out.

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