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Blueberry Muffins - King Arthur Flour Sub Whole Wheat & Flaxseed Recipe

Looking for an easy Blueberry Muffins - King Arthur Flour sub Whole Wheat & Flaxseed recipe? Learn how to make Blueberry Muffins - King Arthur Flour sub Whole Wheat & Flaxseed using healthy ingredients.


Submitted by cheesymac

Makes 16 servings



KAF recipe for Blueberry Muffins w / healthy substitutions http://www.kingarthurflour.com/recipes/blueberry-muffins-recipe

Recipe Ingredients for Blueberry Muffins - King Arthur Flour sub Whole Wheat & Flaxseed

9 1/2 ounces Whole Wheat Flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 ounces unsalted butter, at room temperature
5 1/4 ounces granulated sugar
2 tablespoons ground flax seed
6 tablespoons water
2 teaspoons vanilla extract
4 ounces plain non-fat yogurt
7 1/2 ounces blueberries, fresh or frozen

Recipe Directions for Blueberry Muffins - King Arthur Flour sub Whole Wheat & Flaxseed

  1. Preheat the oven to 375F. Line a muffin tin with papers, and grease the papers.

  2. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt, then set aside.

  3. In a large bowl, beat the butter and sugar with a hand-held or stand mixer, until light, fluffy, and almost white in color. Start the mixer at low speed until the ingredients are incorporated, then gradually increase speed to medium-high until the desired color and texture are reached.

  4. Scrape down the bowl to make sure all the butter is incorporated, then add the eggs one at a time, beating well after each addition.

  5. Add the vanilla and sour cream or yogurt, and mix until incorporated.

  6. Add the dry ingredients and mix on low speed just until the batter is smooth. It will be thick.

  7. Fold in the berries by hand.

  8. Scoop the batter into the prepared muffin cups, using a heaping 1/4-cup for each. Sprinkle with regular granulated or coarse white sugar, if desired.

  9. Bake the muffins for 18 to 24 minutes, until a cake tester inserted in the center of one comes out clean. Remove them from the oven, cool in the pan for 5 minutes, then remove the muffins from the pan to finish cooling on a rack.

Categories

Dessert, Bake

Nutrition Facts
Serving Size 38.5g
Amount Per Serving
Calories
129
Calories from Fat
31
% Daily Value*
Total Fat
3.4g
5%
Saturated Fat
1.9g
9%
Trans Fat
0.0g
Cholesterol
8mg
3%
Sodium
134mg
6%
Potassium
74mg
2%
Total Carbohydrates
22.7g
8%
Dietary Fiber
0.7g
3%
Sugars
9.4g
Protein
1.9g
Vitamin A 2% Vitamin C 0%
Calcium 3% Iron 5%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
D+
  Good points
  • Low in cholesterol
  •   Bad points
  • High in sugar
  • Contains alcohol
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