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Whole-Wheat Blueberry Muffins

Recipe photo courtesy of Johnny Miller

Whole-wheat flour and wheat germ add a slightly nutty flavor to these healthy muffins. They rely on yogurt and coconut oil instead of butter for their moist, tender crumb.

Source: Martha Stewart Living, June 2013
Total Time Prep Yield



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How would you rate this recipe?
  • kmmarsh14
    15 JUN, 2013
    I love this recipe as written, but have made a few tweaks to lower the carbs and add more flavor. I use 1 1/4 c of whole wheat flour and 1/2 c almond flour instead of the white flour. I also use splenda with a little molasses in place of the sugar, and add some vanilla and lemon zest for more flavor. I love the coconut oil in this recipe - I'd never used it in baking before. Also, I would recommend storing these in the fridge if they last more than a day or so, because I've had them go rancid.
  • jnkeller
    5 JUN, 2013
    These were good but mine seemed a little dense and overbaked after 20 minutes. I won't bake them as long next time. They weren't as sweet as I thought they would be but would be great with a little butter and honey!

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