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Print this Recipe    Blueberry Wheat

100% Whole Wheat Blueberry Muffins

2 cups whole wheat flour
1 teaspoon baking soda
1 1/4 cups buttermilk
2 egg whites, lightly beaten
1/3 cup vegetable oil
1/2 cup honey
1 cup blueberries, fresh or frozen

Preheat oven to 350. Coat 12 muffin cups with cooking spray.
Sift together the flour and baking soda. In a separate bowl, whisk
together the buttermilk, egg whites, oil, and honey until creamy,
then stir in the blueberries. Pour the wet ingredients into the
dry. Fold together with a rubber spatula until the batter is moist
yet remains slightly lumpy. Pour into muffin cups and bake 30 to
35 minutes.

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