Hy-Vee: Blueberry Muffins

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Blueberry Muffins
Time prep: 10 min total: 30 min
Servings total: 1 dozen or 12 servings, one muffin each


  • 1 ½ cups whole wheat pastry flour
  • ½ cup whole-wheat cream of wheat hot cereal, uncooked
  • ½ cup sugar
  • 1 tbsp. baking powder
  • 1 tsp. ground cinnamon
  • 1 (6 oz.) container blueberry nonfat Greek yogurt
  • 1 cup cholesterol-free egg product
  • ¼ cup fat-free milk
  • 3 tbsp. buttery spread, melted
  • ¾ cup fresh or frozen blueberries


  • Preheat oven to 400°F
  • Mix flours, cereal, sugar, baking powder and cinnamon in large bowl; set aside
  • Beat Greek yogurt, egg product, milk and buttery spread with wire whisk until well blended
  • Add to flour mixture; stir just until moistened. Gently stir in blueberries
  • Spoon evenly into 12 lightly greased or paper-lined medium muffin cups
  • Bake 18 to 20 minutes or until golden brown. Serve warm.

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