Black and Blueberry Muffins42 Reviews
- Prep: 15 min
- Cook: 20 min
- Ready In: 35 min
“These are moist and sweet, and full of berries. My two children cannot get enough of them, and often bring me berries they have picked to make these muffins. The muffins are made with whole wheat flour and wheat germ, but the kids do not seem to notice.” - by Syd
Original recipe yields 18 muffins
- Preheat oven to 400 degrees F (200 degrees C). Butter muffin pan.
- In a large mixing bowl, whisk together flours, wheat germ, sugar, baking powder, salt, and cinnamon. In another bowl, whisk together half and half cream and eggs. Stir wet ingredients into dry, mixing just to combine. Fold in berries. Scoop batter into muffin pan cups. If there are any empty cups, fill those halfway with water.
- Bake in preheated oven for 20 minutes, or until done.
Amount Per Serving (18 total)
- 136 cal
- 4.1 g
- 22 g
Based on a 2,000 calorie diet
Reviews (42)Rate This Recipe
"These are delicious muffins! I didn't have cream so I used 2% milk, and all blueberries. I sprinkled a little oatmeal and brown sugar on top of each muffin and baked for 20 minutes. They turned out..." See more great- moist even with the w/w flour and wheat germ. Highly recommend! Even my hubby loved them!"
"I really loved this recipe. The muffins taste best warm. I made them healthier by substituting a cup of yogurt and a cup of milk for the half-and-half and I used whole wheat flour...." See more"
"I thought these muffins turned out very nicely. I did modify the recipe a tiny bit - I used 2 cups of whole wheat flour instead of 1 cup whole wheat, 1 cup white. I also substituted splenda for the su..." See moregar. I think it cuts out about 40 cals per muffin. These are a great snack, my husband and I love them."
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