Wally Wildcat Big Blue Muffins - KNEP - Kentucky Nutrition Education Program


Wally Wildcat Big Blue Muffins

Servings:18Serving Size:1 muffin


  • 2 cups blueberries
  • 1 cup sugar, divided
  • 1 ½ cups all-purpose flour
  • 1 cup whole wheat flour
  • 2 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 2 eggs
  • ½ cup vegetable oil
  • 1 cup 1% milk
  • 1 ½ teaspoons vanilla extract
  • Cooking spray


  1. Preheat the oven to 350°F. Spray a 18-cup muffin tin with cooking spray or insert paper liners in muffin cups.
  2. Place 1 cup of the blueberries and 1 tablespoon sugar in a small saucepan and simmer over medium heat, mashing berries and stirring frequently, for about 6 minutes until mixture is thickened and reduced to about ¼ cup. Cool.
  3. In a large mixing bowl, stir together the remaining sugar, all-purpose flour, whole-wheat flour, baking powder and salt.
  4. Make a well in the center of the dry ingredients. Add eggs, oil, milk and vanilla. Whisk together the liquid ingredients. Use a rubber spatula to fold together the liquid and dry ingredients, just until moistened. Fold in the remaining blueberries.
  5. Divide in batter equally among the muffin cups, filling about two-thirds full.
  6. Spoon approximately 1/2 teaspoon of cooked berry mixture onto each cup of batter. Use a skewer or dinner knife to gently swirl
    berry topping into the batter.
  7. Bake 17 to 19 minutes until muffin tops are golden. Cool muffin pans for several minutes before transferring to a cooling rack.
Source: Eat Smart to Play Hard: Brooke Jenkins, Extension Specialist, University of Kentucky Cooperative Extension Service

180 calories; 7g total fat; 1g saturated fat; 20mg cholesterol; 220mg sodium; 27g carbohydrate; 1g dietary fiber; 14g total sugars; 11g  added sugars; 3g protein; 0% Daily Value of vitamin D; 2% Daily Value of calcium; 6% Daily Value of iron; 2% Daily Value of potassium