Whole Wheat Blueberry Muffins with Cardamom
Recipe adapted from Driscoll’s.com
Ingredients
- 2 cups whole wheat pastry flour
- ½ cup sugar
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp ground cardamom
- 1 ¼ cups plain fat-free yogurt
- 2 eggs
- 1 tsp vanilla extract
- 1 ½ cups blueberries
Directions
- Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners.
- Whisk together flour, sugar, baking powder, baking soda, and cardamom in a medium bowl until blended.
- Whisk together yogurt, eggs, and vanilla in a large bowl until combined. Stir in flour mixture until partially moistened. Fold in blueberries until evenly mixed. Batter will be thick, do not over stir.
- Divide batter evenly between muffin cups, filling each about ¾ full.
- Bake about 15 minutes until muffins are golden brown and toothpick inserted in the center comes out clean. Cool in pan for 3 minutes. Serve warm or remove to wire rack to cool completely.
Yield: Makes 12 servings
Nutrition Information Per Serving- Calories: 120
- Fat: 1 g.
- Sat. Fat: .3 g.
- Trans Fat: 0 g.
- Sodium: 186 mg
- Carbs: 24 g.
- Fiber: 3 g.
- Protein: 6 g.