Fresh raspberries, strawberries, blueberries and blackberries baked in low-fat whole wheat muffins. Perfect for breakfast or to enjoy as a snack.
As summer sadly comes to an end, I am consuming as much fresh summer fruit as I can. Summer is my favorite season and I'm always sad when the end of August comes around knowing soon I'll have to wear sweaters and socks. I also love the selection of fresh produce and garden herbs only available to me in the summer months.
I've made these muffins using both all whole wheat pastry flour and with a blend of whole wheat and white. Both work well but if I had to choose, I prefer using a blend. If fresh berries aren't available, frozen berries would work as well.
Low Fat Mixed Berry Whole Wheat Muffins
Gina's Weight Watcher Recipes
Servings: 12 • Serving Size: 1 muffin • Old Points: 3 pts • Points+: 3 pts
Calories: 151.5 • Fat: 2.7 g • Protein: 3.1 g • Carb: 29.7 g • Fiber: 2.6 g • Sugar: 13.4 g
Sodium: 215 mg
Ingredients:
- 1 1/2 cups pureed strawberries (from about 16 oz strawberries)
- 1 cup 100% whole wheat pastry flour (Bob's Red Mill)
- 1 cup all purpose flour
- 1/3 cup sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1/3 cup raspberries
- 1/3 cup blackberries
- 1/3 cups blueberries
- 1 large egg, beaten
- 1 tsp vanilla extract
- 2 tbsp melted unsalted butter
Directions:
Preheat oven to 325°.
In a blender, puree strawberries until smooth, you should have 1 1/2 cups when done. If you have more, discard the rest.
Combine flour, sugar, baking soda, and salt in a large bowl. Mix well.
In a medium bowl, mix eggs, melted butter, vanilla and strawberry puree. Add to the flour mixture and stir until just blended. Gently fold in remaining berries.
Pour batter into 12 lined muffin tins and bake at 325° for 25 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 10 minutes.
Muffins look beautiful, love that they are whole wheat :) Love your recipes!
ReplyDeletethese look yummy!
ReplyDeleteI am not a huge fan of blueberries though, I am guessing I could just put a little more of the other berries instead?
These look wonderful - I used to make a berry scone that was very similar in ingredients, but a bit heavier on the fat - MUST give these a try!
ReplyDeleteThey look great. In the winter, when we don't have quite the great access to strawberries, do you think that applesauce would be able to take the place of the strawberry puree?
ReplyDeleteThese look so great, they'd look even better in my oven ;)
ReplyDeleteThese are so tasty - made them already!
ReplyDeleteLisa, I thought the same thing about the applesauce and I bet it would work, but you can always get frozen strawberries. That's what I used today - thawed then pureed in the blender.
Yumm I really want to make this. Thanks for the recipe.
ReplyDeleteYum. They look good!
ReplyDeleteHealthy and full of fresh berries. I need no further convincing.
ReplyDeleteI love this recipe. The pureed strawberries is an awesome idea. Yum!
ReplyDeleteGreat use for the last of summer's berries! I love baking with fruit puree, and these muffins look delicious :).
ReplyDeleteDoes anyone know that pastry flour is in the UK? We only have self raising of plain? Thanks.
ReplyDeleteApplesauce would absolutely work in place of strawberries. And of course you can substitute any berry with more of another if you wish.
ReplyDeleteIf you use self rising, just use less baking soda.
Can you freeze these?
ReplyDeleteAll muffins freeze well :)
ReplyDeleteMade a ½ batch of these for my kiddies this morning. But, used applesauce vs. puree, only frozen strawberries, and white flour with ground flaxseed. They ate them up!
ReplyDeleteWhen you say muffin tin, are you using a cupcake pan or the larger muffin pans?
ReplyDeleteSo colorful and looks perfectly baked.
ReplyDeleteCould I make this recipe with spelt flour? Also, could I omit the butter to cut back on the calories
ReplyDeleteYanina
I've never used spelt flour so not sure, also not sure how they would turn out without the butter.
ReplyDeleteSo glad to have found you! Actually found your blog from Pinterest. Someone had posted a pix of your carnitas from March. I followed you through the ether, to the source! Thanks!
ReplyDeletePinterest is such a great site, glad someone posted!
ReplyDeleteYummmm! After success with your banana choc chip muffins I'm going to be all over these. NOM.
ReplyDeleteQuick question, we're only just coming into the warmer season here in Australia, so berries are very expensive, I could just use frozen, couldn't I?
Oh yes, frozen would work great!
ReplyDeleteMade these last night. They are incredible. I used all blueberries (fresh) as I did not have rasberries and blackberries to fold in. Love, love, love them. I did top off each muffin with a pinch of brown sugar before baking. Thanks so much for such great recipes!!
ReplyDeleteOK, so mine didn't turn out so well. I have never been able to find pastry flour, so I used WW flour and cake flour. Could this have messed them up? They didn't rise too much, and they turned out more cakey/doughy, and less light muffin like. Does that make sense?
ReplyDeleteMichelle, it sounds like you used too much strawberry. Was it 1 1/2 cups of puree?
ReplyDeleteYes, it was 1.5 cups...or pretty darn close. :(
ReplyDeleteThese were great! Just curious though, does the recipe require only one egg? In the directions it says to "mix eggs." Also, when I calculated them with the online WW eTools they came out to 3 points plus.
ReplyDeleteDena, just one egg... I'll double check the points plus.
ReplyDeleteOH MY... maybe the prettiest photos I have seen today!
ReplyDeleteThese are delicious! I made two batches--one following the recipe exactly, and one using all whole wheat flour. Both were great and I couldn't tell the difference.
ReplyDeleteThese muffins look so pretty and yummy! I'm always looking for tasty on-the-go breakfast foods. I definitely want to try these one day!
ReplyDeleteWant to make these for breakfast! They look great! Question though...I can't find pastry flour anywhere...could I possibly use plain whole wheat flour???
ReplyDeleteWhole what flour should be ok since it's a mix.
ReplyDeleteThese were divine! I was short on all berries except strawberries, so I made a half-batch as directed, and the remaining half-batch with the strawberry puree, and then just cut up strawberries in place of all the other berries. They both turned out wonderful!
ReplyDeleteThey taste lovely! I had to replace the flour for 2 cups of wholegrain because it was all I had left, but still it was nice. The only problem I had was that the mixture did not cook all the way through. It remained doughy right around the berries. I tried giving them an extra 10 minutes in the oven, but even that didn't help. Any advice you can give me on where I went wrong? Could it be the flour?
ReplyDeleteYes it could be, Baking is such a science that any changes can effect the results.
ReplyDeleteI am making these with peach puree in place of the strawberry, sounded good to me! Made them with the strawberries the first time and they were great so i figured peach berry muffins should be just as good.
ReplyDeleteI followed the recipe and used frozen blueberries and strawberries. They tasted great, but after a couple of days had a strange bad smell to them. Any ideas what went wrong?
ReplyDeleteIt sounds like you didn't refrigerate them? They wouldn't last too many days outside of refrigerating or freezing, that goes with any fruit filled muffin.
ReplyDeleteThese are great muffins! I nearly ruined the whole batch by forgetting the sugar in the dry mix (don't ask) but I discovered this right before I filled the tin and mixed it in at the very end. It broke up the berries a bit more than it should have, but that didn't affect the overall outcome. I'll be making these again. Keep the awesome recipes coming.
ReplyDeleteThese muffins were awesome - and I mistakenly didn't add the cup of all-purpose flour. I did add a little extra wheat flour because I had a little extra fruit puree (I used strawberries, banana and applesauce). And about 2 T of cornstarch, since I didn't have pastry flour. But even with 1/2 the flour, they were fantastic. My family ate them up in one sitting! We have loved each of your recipes that we've tried - thank you!!!
ReplyDeleteWhat can I used instead of the unsalted butter? If I used regular butter, Do I need to eliminate the salt? Thanks.
ReplyDeletemine were great...the only bad thing is that they got stuck in the paper. Does anyone know the reason for this to happen? thank you.
ReplyDeleteI had a stroke of genius...I substituted the vanilla extract for lemon extract! OMG! Mixed berry lemonade muffins! They are SOOOOO freakin' good!
ReplyDeleteI just discovered your blog - these muffins look delightfully delicious. I'm going to make some tomorrow.
ReplyDeleteI made these with white whole wheat flour. I also substituted for the pureed strawberries 1 cup of applesauce + 1/4 cup pureed carrots, 1/8 cup each baby food sweet potato/ peas. (trying to sneak more veggies into my family's diet). I had to add a bit of water as batter was very thick. And I raised temp to 335. Came out great!
ReplyDeleteWhen I plugged these into the WW PP calculator, it says they are 4PP, not 3. I even used your exact calculations.
ReplyDeleteI also got 4pp with the recipe builder. I'll just bill them at that! About to go make them now ... (with applesauce instead of strawberries).
ReplyDeleteThese muffins are yummy! One of daughter's favorites and she is patiently waiting for a batch to come out of the oven now!
ReplyDelete-Kim
I can not find WW Pastry Flour but have WW Flour. Will that work?
ReplyDeleteI used regular whole wheat and they came out fine!
DeleteThese muffins came out soo good!! I used regular wheat flour and they were fine! Great recipe. So tasty!!
ReplyDeleteI love these muffins. I use regular whole wheat flour (not pastry) and they come out well. I receive many compliments when I bring these to gatherings :)
ReplyDeleteThese are so good! I have them in the oven right now and this is the second time I've made them this week. I used agave nectar for sweetness instead of sugar (a little less than 1/4 cup. This time, I am upping the whole wheat flour (1-1/2 cups ww and 1/2 cup white) to see how that works. Thanks for the great recipe!
ReplyDeleteI made these today too. Georgous!
ReplyDelete