0 from 39 votes
Blueberry Buckwheat Muffins
These Blueberry Buckwheat Muffins are tender and tasty, with little pops of flavor from the blueberries. Natural sugar and whole grain flours. 103 calories and 3 Weight Watchers Freestyle SP
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 12 Muffins
Calories: 103 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- ¾ cup buckwheat flour I use Bob's Red Mill
- ¾ cup whole wheat pastry flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ¾ cup unsweetened applesauce
- ½ cup plain nonfat Greek yogurt
- ⅓ cup pure maple syrup
- 1 egg
- 1 cup fresh or frozen blueberries
Instructions
- Preheat the oven to 375 degrees F. Lightly coat a muffin pan with cooking spray.
- In a large bowl, whisk together the flours, baking soda, salt and cinnamon. In a separate bowl, whisk together the applesauce, yogurt maple syrup and egg.
- Add the applesauce mixture to the flour mixture and stir to combine. Do not overmix. Add the blueberries and stir until just combined.
- Divide the batter between the muffin cups (about ¼ cup each). Bake until a toothpick inserted in the center of one of the muffins comes out clean, 13 to 16 minutes.
- Remove the muffins from the pan and allow to cool. Serve or store in an airtight container.
Cup of Yum
Notes
Nutrition Information
Serving
1Muffin
Calories
103kcal
(5%)
Carbohydrates
21.8g
(7%)
Protein
3.6g
(7%)
Fat
0.9g
(1%)
Saturated Fat
0.1g
(1%)
Cholesterol
15.9mg
(5%)
Sodium
310.3mg
(13%)
Fiber
2.6g
(10%)
Sugar
9.7g
(19%)
Nutrition Facts
Serving: 12Muffins
Amount Per Serving
Calories 103
% Daily Value*
| Serving | 1Muffin | |
| Calories | 103kcal | 5% |
| Carbohydrates | 21.8g | 7% |
| Protein | 3.6g | 7% |
| Fat | 0.9g | 1% |
| Saturated Fat | 0.1g | 1% |
| Cholesterol | 15.9mg | 5% |
| Sodium | 310.3mg | 13% |
| Fiber | 2.6g | 10% |
| Sugar | 9.7g | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.