Low-Fat Whole Wheat Blueberry Muffins-Ultimate Food Storage Recipes

berry muffins

We’re moving up in the world! My good friend sent me this recipe, it was like it was meant to be! Not only have I tried a MILLION (okay, maybe a slight exaggeration) muffin recipes trying to find one that is light and fluffy but I was also in the middle of all my freeze dried berry experiments. With a couple of modifications this recipe became PERFECT for food storage….AND delicious (as in the BEST homemade muffins I’ve ever made/eaten). I even brought these to a luncheon and they were devoured-whole wheat, oats, beans, freeze dried berries and all!  p.s. I’m pushing you guys and only listing the beans for the recipe, if you haven’t tried it by now-you’re entirely missing out! If you’re still nervous, you can watch a video of how I cook my beans and store them in smaller amounts for baking by clicking HERE.  And remember, using beans in place of oil and butter doesn’t change the taste and it actually IMPROVES the texture, making it very moist, light, and fluffy!

pressure cooking beansLow-Fat Whole Wheat Blueberry Muffins

2 cups whole wheat flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
4 eggs (1/4 c. dry egg powder + 1/2 c. water)
2 cups sour cream
1/2 c. + 2 T. bean puree
2 cups light brown sugar
2 cups rolled oats
2 cups blueberries (1-1/2 c. freeze dried blueberries, hydrated and drained)
2 tbsp. sugar

Preheat the oven to 375 degrees. Line two 12 cup muffin tins with paper liners. (This recipe won’t work without them.) In a small bowl, combine the flour, baking powder, baking soda and salt; set aside.
In a large bowl, beat the eggs with the sour cream until thoroughly combined. Add bean puree and brown sugar. Stir in the oats. Fold in the flour mixture and then, very gently, fold in the berries. Fill the muffin cups 2/3 full. Drop a generous pinch of sugar onto the top of each muffin.

Bake the muffins for 25 to 28 minutes, or until the edges are medium brown and the tops are firm. Cool for 5 minutes; then remove muffins (in their papers) and finish cooling them on a rack. Makes 2 dozen muffins.

© 2010 – 2011, Crystal. All rights reserved.

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  • Suzanne

    Crystal,
    I am excited to try this recipe. I made your carrot cake in a bundt pan and it was fabulous! The beans really do make it moist, and they are so easy to use.
    I had a question about your whole wheat EZ bread. I've been making it for a few months now and we love it. I read in your book however, that you reduce the amout of yeast and vinegar by half because of high altitude.
    I live in Sandy, Utah and I mix the dough in a Bosch mixer, not a bread machine. I use the SAF instant yeast and so the dough only has to rise once which is great. Should I use half the yeast and vinegar called for in the recipe?
    Thanks for all your great ideas and recipes!!

  • CTDaffodil

    Crystal,
    try these muffins with raspberries and blueberries combined – Completely the yummiest combo out there! Glad to see they worked with WholeWheat – I used the white flour I had on hand and they were still pretty tasty

  • Sarah

    Sounds yummy! I love all of your recipes and ideas. I'm actually looking into making some healthy granola bars, and searched your site but couldn't find one. Am I just missing it, or is that something you could look into??? Thanks!

  • eatfoodstorage

    You need to half it if you're using a BREAD MACHINE because everything is
    timed and it allows wayyy too much time for rising if you live in a high
    altitude. Cutting the yeast then makes it rise slower and rise in the
    longer period of time a bread machine has set.

  • eatfoodstorage

    Do a search for granola. That will at least give you a good base.

  • Laura

    Is pressure cooking the only or best way to cook beans? Can I use canned?

  • eatfoodstorage

    Yes, you can used canned. It's just the easiest/fastest way to cook your
    dry beans from storage.

  • Kathy

    Have you tried these muffins with low fat or fat free sour cream. Using the beans cuts out the oil, but 2 Cups of sour cream is still a lot of fat (not that I don't love it, just trying to cut back).

  • denalee

    LOVE this recipe …
    btw, I substitute okara (the pulp from soybeans after making soy milk) for oil in recipes and it has the same effect … no different taste, but much fluffier muffins, cookies, etc.

  • carolyn

    I made these, and substituted no-fat yogurt for the sour cream. They turned out fine. I'm going to make them again with dried apples, walnuts, and spices–my favorite combination for muffins.

  • Meghan

    Yes- still a lot of fat- and sugar- think I'll try some splenda and applesauce.

  • sherrydove

    I want to thank you for making food storage so fun. I went to my local LDS bookstore as soon as your recipe book came out and have used it over and over again and have told everyone that this is a much needed book if they want to make food storage a daily part of their cooking. I have had my pressure cooker for several months and have used it for many different things. Have even cooked cheese cake in it (yummy!) Sunday night it was late and I wanted to make dinner fast…I put in the pc 6 frozen chicken tenderloins, threw some of my favorite bbq sauce (yes, it was store bought, but at a sale price) on top and set pc on high for 10 min with quick release. It was so juicy, even better then on the grill. The best thing was I didn't have to defrost it first.
    I watched your above video of cooking with beans (this is by biggest food to overcome since i have never liked beans unless they are baked beans from a can) and I was motivated to make your recipe for blueberry muffins (this was after I made 2 loaves using your E Z Bread recipe (and it is easy, I get great reviews of it) and with the rest of the beans I made baked beans, again using your recipe from your cookbook. Can't wait for them to come out of the oven. Question: you said to save and use the water from the beans cooking, is this for better flavor? or what?
    Also, just to let you know that this is our 2nd year of holding a food storage group each month in our ward and we use your web site and foodstoragemadeeasy (and of course your recipe book) as our guide. And just last month we discussed pressure cookers. Good timing and thanks for all your hard work.

  • eatfoodstorage

    The reserved water is in case the beans get dried out in the oven and to
    preserve flavor. And THANK YOU for the nice thank you! It is always nice
    to know someone appreciates the time I put into this!

  • sherrydove

    I want to thank you for making food storage so fun. I went to my local LDS bookstore as soon as your recipe book came out and have used it over and over again and have told everyone that this is a much needed book if they want to make food storage a daily part of their cooking. I have had my pressure cooker for several months and have used it for many different things. Have even cooked cheese cake in it (yummy!) Sunday night it was late and I wanted to make dinner fast…I put in the pc 6 frozen chicken tenderloins, threw some of my favorite bbq sauce (yes, it was store bought, but at a sale price) on top and set pc on high for 10 min with quick release. It was so juicy, even better then on the grill. The best thing was I didn't have to defrost it first.
    I watched your above video of cooking with beans (this is by biggest food to overcome since i have never liked beans unless they are baked beans from a can) and I was motivated to make your recipe for blueberry muffins (this was after I made 2 loaves using your E Z Bread recipe (and it is easy, I get great reviews of it) and with the rest of the beans I made baked beans, again using your recipe from your cookbook. Can't wait for them to come out of the oven. Question: you said to save and use the water from the beans cooking, is this for better flavor? or what?
    Also, just to let you know that this is our 2nd year of holding a food storage group each month in our ward and we use your web site and foodstoragemadeeasy (and of course your recipe book) as our guide. And just last month we discussed pressure cookers. Good timing and thanks for all your hard work.

  • eatfoodstorage

    The reserved water is in case the beans get dried out in the oven and to
    preserve flavor. And THANK YOU for the nice thank you! It is always nice
    to know someone appreciates the time I put into this!

  • Sarah H

    I tried these last week and LOVED them! I used non-fat yogurt and raspberries as well as blueberries.

    I was out of cupcake liners so I experimented: I made some in a silicone loaf pan as a loaf, some in parchment paper liners (cut parchment paper in 5″ squares, spray muffin pan with cooking spray and get a cup the size of the pan to fold the paper around), and some in the metal pan with no liner. She’s right, the ones in the metal pan without liners didn’t rise at all (but tasted ok, just not great). The parchment paper ones were fab. Oddly enough, the silicone loaf was light and puffy…next time I make it i’ll try some in my silicone muffin pan to see how they work. Hopefully that will help someone else who wants to try it but doesn’t have the paper liners!

  • Farmerjohnson

    Can’t wait to eat these!  The batter was delish! :)  Mine didn’t turn out nearly as pretty.  What’s the trick?

  • Jeanie

    Hi Crystal! I have a quick question for you regarding the blueberry muffins. Can you use sour cream powder for the sour cream in this recipe? If so how would you incorporate it into the recipe? I have learned so much from you. You are a Godsend. Thanks, Jeanie

  • Anonymous

    Yes, you just use whatever conversion is on the package for the amount you need. Add the powder to your dry ingredients and the water to the wet. THANKS!