Photo: Diliara Garifullina
Whole Wheat Blueberry Muffins
9 ingredients
15 min + 15 min
12
openrecipes
A dairy-free blueberry muffin made with 100% whole wheat flour and naturally sweetened, but still one of the moistest and flavorful blueberry muffins you have ever had.
Estimated Nutrition (whole recipe, rough)
1038
Calories
24g
Protein
34g
Fat
160g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Honey | 1 tbsp (21g) | 64 |
| Grape | 1/2 cup (76g) | 62 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1-½ cup Whole Wheat Flour
- ½ teaspoons Salt
- 2 teaspoons Baking Soda
- 1-½ cup Blueberries, Washed And Dried
- 2 Eggs
- 2 Tablespoons Honey
- 1 teaspoon Vanilla Extract
- ¼ cups Coconut Oil, Melted
- 1 cup 100% Blueberry (or Grape) Juice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes