Healthy Whole Wheat Blueberry Muffins + Weekly Menu

Healthy Whole Wheat Blueberry Muffins 1

I can’t remember a time I’ve been so incredibly sick that I’ve lost my appetite. Even when I had thrush and could hardly taste food, I still ate. The day after I gave myself food poisoning (totally my fault…expiration dates are more than a suggestion, it ends up), I was back to my regularly scheduled 3 meals/day. Nothing slows down this appetite and pregnancy has been no exception.

Oh, pssst. In case you missed it, I’m pregnant. Due October 10th. If you want all the details of our infertility journey, check out yesterday’s post.

I remember driving home from my first ultrasound at about 3pm. I passed by a Dairy Queen and it was like my Kia and stomach took over. Within seconds, I was staring at the drive thru menu thinking, “What the heck, Nicole?” And then, I settled on a Mini French Silk Pie Blizzard. It was quite possibly the best thing to pass my lips in quite some time and it was the first moment I felt like a crazy pregnant woman. I’m proud to share that since that moment in time about 7 1/2 weeks ago, I’ve limited myself to 1 other DQ visit (same order). Given the close proximity to my home and the fact that I can’t get to or from work, the grocery store, the gas station, the GYM without passing this DQ…this is quite the accomplishment.

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Here’s the thing, though. I’m not only a dietitian (who loves French Silk Pie Blizzards and cheddar + caramel corn), but I’m now growing my most precious gift…nutrition is no joke. As much as I’ve caved on the indulgences, I’ve also been carefully watching my diet at the same time. You know, I’ve had chia seeds in my pantry since 2011 and I’ve used them maybe once. Good thing their shelf life is 5 years because I’m sneaking them into some creative places. Same thing with avocado and walnuts, and you should SEE the handful of vitamins I take daily (of course a prenatal, but add to that vitamin D3, 1200 mg fish oil, + 400 mg magnesium and 200 mg CoQ10 for these darn pregnancy headaches…). And my caffeine intake is next to nothing (::shudder::). I’m also going artificial sweetener-free (I didn’t do a ton, but it’s note-worthy).

And then there’s exercise. Of course hockey was nixed right off the bat. And then, so was running (because of the fertility drugs). But then, the OB disapproved of tennis until I was in my second trimester. I was left with walking, elliptical, biking, and the stairmill. I did some spin classes, but as a hockey playing runner and tennis star wannabe, these restrictions were…tough. If I thought I lacked motivation to workout before, taking away all the activities I love didn’t make things any easier. I am proud to say that I can walk at 4.4 miles per hour AND read my Kindle, however…that’s a skill I’ve acquired.

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But if I’m being perfectly honest, pregnancy has increased my cravings for foods that are not-so-good for me, and drastically decreased my desire to keep active. Not. Good. However, I’m discovering that this is pretty normal (but no excuse).

The very good news is that while most women who love to cook find a lull in their desire to keep busy in the kitchen, mine has never waned. *knock on wood*. I’m still meal planning, cooking, and drooling over healthy meals to make at home. I’m shopping with my grocery list and steering clear of the grocery store’s traps…fairly well. 😉 I’m also spending weekend time baking up healthy items to grab-and-go for busy work days. The only thing better than one of these Healthy Whole Wheat Blueberry Muffins this morning would be adding to it a piping hot latte. So, you enjoy the latter for me, mmkay?

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5.0 from 2 reviews
Healthy Whole Wheat Blueberry Muffins
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Simple, classic, subtly sweet blueberry muffins.
Ingredients
  • 2 cups whole wheat pastry flour or white wheat flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ cup sugar
  • 2 eggs
  • ¾ cup unsweetened vanilla almond or coconut milk
  • ¼ cup unsweetened applesauce
  • ¼ cup honey
  • 1 cup blueberries (fresh or frozen)
Instructions
  1. Preheat oven to 350 F. Line a muffin tin with 12 liners or lightly grease; set aside.
  2. In a large bowl, whisk to combine the flour, baking powder, and baking soda; set aside.
  3. In a medium bowl, whisk together the sugar and eggs until well-combined. Add the milk, applesauce, and honey; whisk well.
  4. Mix the wet ingredients into the dry with a spatula until moistened throughout. Fold in blueberries. Scoop batter evenly into muffin wells and bake for 18-20 minutes or until an inserted toothpick is cleanly removed. Allow to cool for several moments in the muffin tin before transferring to a wire baking rack to cool completely.
Notes
Recipe from Pastry Affair, as seen on In This Kitchen
Nutrition Information
Serving size: 1 muffin Calories: 133 Fat: 1.3 Carbohydrates: 27.4 Sugar: 10.9 Sodium: 154 Fiber: 3.3 Protein: 3.2 Cholesterol: 31

 Weekly Menu: April 6th – 10th

Back to the grind and it looks like one busy, busy week + vacation catch-up. Boo.

Be well,

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21 Comments

  1. Kenna
    April 7, 2014 / 8:06 am

    I am a pretty healthy eater in general, but when I was pregnant, I craved hot dogs like nobody’s business. Growing babies is a crazy business!

  2. April 7, 2014 / 9:22 am

    Blueberry muffins are my favorite and I love that you used whole wheat to make them healthy which means that I wont feel guilty about eating more than one! 🙂

  3. April 7, 2014 / 11:21 am

    Yum, these look good!

    It’s probably a really good thing that there isn’t a Dairy Queen near me! I loooove Blizzards, so at least this way they are an occasional road trip treat. DQ = Texas stop sign! The minis are really the perfect size, too. My favorite was the s’mores flavor they had over the summer.

  4. Lena
    April 7, 2014 / 2:30 pm

    I love the mini size at DQ! Usually a stop for me on trips between Chicago and Peoria 🙂

  5. Liz H
    April 7, 2014 / 4:27 pm

    Congrats Nicole!

  6. April 7, 2014 / 8:20 pm

    Woo hoo! Glad you liked the muffins – they’re one of my favorite recipes as of late, I love Pastry Affair. Thanks for linking 🙂

  7. April 8, 2014 / 10:50 am

    When I was pregnant with my daughter I hated red meat – couldn’t stand the smell or taste of it – I craved Chinese food!

    My now 22 year old daughter hates red meat and loves Chinese food – she feels its because I never introduced red meat to her when I was pregnant is why she isn’t a fan!

    The muffins look delish!

  8. April 8, 2014 / 12:09 pm

    Nicole, these sound so good- I bet the baby loved ’em! 😉 I have some whole wheat pastry flour that I need to use, and these gorgeous muffins will be the perfect way to use it! I love coconut milk and almond milk, honey, applesauce…these are gonna be great! Pinned!

  9. April 8, 2014 / 12:10 pm

    I love wholewheat muffins! These look delicious with the juicy blueberries! 🙂

  10. Kat H
    April 8, 2014 / 6:00 pm

    These looked so good, I marched right out and bought blueberries. Now I’ve spent the last day trying not to eat 4 everytime I walk past my kitchen!

    And to think I almost cut the recipe in half…

  11. April 9, 2014 / 1:26 am

    Would love to invite you to share your food photos with us over at Food Foto Gallery . com – There’s no complicated approval process like the big sites. Any photos related to food (that are not watermarked) are accepted & get posted automatically. We also share our daily faves on social media, giving exposure to food bloggers when we can. Let me know if you have any questions and hope to see you at the site 🙂

  12. April 9, 2014 / 1:05 pm

    I feel like all my energy comes from exercising. Weightlifting, yoga, running, whatever. It pumps me up and makes me happy. I think it would be really hard to deal with not being able to do the very things that keep me functioning optimally.
    Though there is something to be said about listening to and respecting your body. The weather is only going to get nicer so I see long walks on the beach with Lily in your future 🙂

    Georgia Mud Fudge (+ extra fudge) is my go-to blizzard. Every time.

  13. April 9, 2014 / 6:16 pm

    Congratulations Nicole!

    I know my sister will love this recipe – she has a sweet tooth. Thanks for another great recipe 🙂

  14. Caro
    April 23, 2014 / 3:45 pm

    Can the coconut milk be substituted with regular milk or it’d mess up the recipe?

    • Nicole, RD
      Author
      May 5, 2014 / 6:57 am

      Absolutely 🙂

  15. April 30, 2014 / 5:50 am

    It looks delicious! I will definitely try to make this at home this is something that can satisfy my palate and keep me healthy plus I don’t have to worry about putting all my workout to waste.

  16. May 3, 2014 / 2:20 pm

    I love blueberry muffins but have never had the whole wheat version. This will definitely be a great recipe to add to my growing list of healthy alternatives to the foods that I love!

  17. May 30, 2016 / 1:58 pm

    These definitely look very tasty!

    I’m all about trying to make the best, most delicious food i can while still keeping it healthy, these muffins are the perfect fit!

    thanks Nicole!

  18. March 6, 2019 / 10:50 am

    Thanks …i love muffin this post is very useful for me ..

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