While walking through the local grocery store the other day, we found bags of white wheat flour on the shelves, which was pretty intriguing. One of the treats my wife enjoyed tremendously while vacation bicycling in Sanibel, was her morning low fat blueberry muffin. Of course, we recognize even a low fat muffin has few redeeming quantities. However, if you could find a way to make a tasty whole wheat blueberry muffin, and cut out the fat and calories as well.
That would be a treat.
White Whole Wheat Blueberry Muffins
- 3 cups White Whole Wheat Flour
- 3 tsp baking soda
- 1 tsp baking powder
- 3 large free range eggs
- 1 tsp pure vanilla
- 1.5 cups sugar
- 8 ounces low fat sour cream
- 1 cup low fat buttermilk
- 1/2 cup spiced apple butter
- 2 cups fresh blueberries
Preheat oven to 375°F.
Dry blend the flour, baking soda, and baking powder. Set the mixture aside.
Blend together eggs, vanilla, sugar, sour cream, buttermilk, and apple butter in a large mixing bowl. Once done, sift in the dry flour mixture and mix until thoroughly blended. Gently fold in fresh blueberries.
Spray a “jumbo” muffin pan with baking spray and fill pans to 2/3 full. Bake at 375°F for approximately 20-minutes, or until golden brown on top and muffins are just dry in the center. If its to your taste, dust the surface lightly with powdered sugar and enjoy! Recipe makes 12 jumbo muffins.
- Serving size: 1 jumbo muffin
- Calories: 340
- Fiber: 6-grams
- Fat: 2-grams
- Protein: 8-grams
This recipe proves to me again, the virtues of white wheat vs traditional red wheat products. The use of white wheat flour in this recipe highlights the smooth texture you get with white wheat. And it does so without the bitterness so common to the whole grain flours with which we’re all accustomed.
And how often do you get a muffin that’s low in fat and calories while still packed with heart healthy fiber and protein?