Whole-wheat Blueberry Muffins – hitzdiary.com
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Whole-wheat Blueberry Muffins

Whole-wheat Blueberry Muffins

Many fruit muffins gain their sweetness from added sugar and have only a small amount of real fruit. Plus they are typically made with all-purpose flour. By switching from all-purpose flour to whole-wheat flour and adding lots of fruit to these muffins, you end up with 3 grams of fiber in each serving.  

Simple Swap: Buttermilk actually contains no butter, as it is basically the sour milk that results from the curdling of the milk proteins. Buttermilk is used frequently in baking. Rather than buying buttermilk, make your own. Simply mix together one cup of low-fat milk and one tablespoon of white vinegar. Let it sit for about 3 to 5 minutes, and the proteins will begin to curdle.

Nutrition (per serving)

130 calories, 2 grams fat, 0 grams saturated fat, 0 grams trans fat, 0 milligrams cholesterol, 410 milligrams sodium,28 grams carbohydrates, 3 grams fiber, 12 grams sugar, 4 grams protein

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