Whole Wheat Blueberry Bites (2)

The first thing I would like to say today is that Adrienne picked out her own outfit. She’s a pretty confident dresser. I needed to tell you that lest you think that I think that leopard print and stripes go together. (Maybe they do, actually…I know zero about fashion. She may have forged ahead of me in this area.)

Whole Wheat Blueberry Bites (3)

The second thing I’d like to say today is that I intended for these to be muffins.

But (1) I was half snow-blind from shoveling the driveway when I made them, and (2) I got distracted by the leopard print and stripes assaulting my snow-blind eyeballs and I forgot a couple of things.

Some flour.

Some baking powder.

But don’t worry! They turned out wonderfully. I just wasn’t sure I could call them muffins anymore. So, for the second time this month, I made something for you guys with the word BITES in the title.

Whole Wheat Blueberry Bites (8)

Whole Wheat Blueberry Bites (6)

For now, I’m going to say that I like them more than muffins. They are dense, but not tough. Filling, but not heavy. Chewy, but not doughy. Sweet, but not like a cupcake.

Whole Wheat Blueberry Bites (5)

Just a perfect little bite. I think I have the leopard print and the stripes combo  to thank for this one.

Whole Wheat Blueberry Bites . Yes, I want cake

Whole Wheat Blueberry Bites

PRINT Recipe

  • 1/4 C sugar
  • 1/4 C butter, softened
  • 1 C whole wheat flour
  • 1 C rolled oats
  • 1 T psyllium husk powder
  • 1 egg
  • 2 T – 1/4 C water
  • 1 C frozen blueberries, thawed (keep the juice, too!)

Preheat oven to 425 degrees.

Combine butter and the sugar until smooth. Then add the egg and mix.

In a separate bowl, combine the dry ingredients (flour, oats, psyllium husk powder). Then add the dry ingredients to the wet. Stir in the water if the dough is too thick/dry. Then stir in the blueberries.

Divide dough into 12 lined muffin tins and bake for 10 minutes.


Whole Wheat Blueberry Bites (7)

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