10-Grain Blueberry Muffins


Side Dish
10-Grain Blueberry Muffins

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Recipe Data


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    Servings and Ingredients

    Serves 16
    ¾ c. Hy-Vee skim milk
    1 tbsp. Hy-Vee lemon juice
    1 c. Bob's Red Mill 10 Grain hot cereal
    ½ c. Lifeway pomegranate kefir
    ½ c. Hy-Vee granulated sugar
    ⅓ c. Hy-Vee butter, softened
    1 Hy-Vee large egg
    1 c. whole wheat flour
    1 tsp. Hy-Vee salt
    1 tsp. Hy-Vee baking soda
    1 tsp. Hy-Vee baking powder
    1 c. fresh or Hy-Vee frozen blueberries
    Hy-Vee non-stick spray or muffin liners
    ⅓ c. Hy-Vee pecan pieces, divided


    1. Preheat oven to 400 degrees.
    2. Combine milk and lemon juice in medium bowl. Add 10 Grain cereal and kefir; allow mixture to stand 10 minutes.
    3. Cream sugar, butter and egg.
    4. Sift flour, salt, baking soda and baking powder. Add flour mixture and milk mixture to creamed butter mixture. Stir only until combined. Fold in blueberries.
    5. Using a 1/4-cup measure, spoon into greased or lined muffin pans.
    6. Sprinkle 1 teaspoon pecan pieces onto each muffin. Gently press into batter.
    7. Bake for 18 minutes.

    Nutrition facts


    150 Calories per serving

    Amounts Per Serving

    • Total Fat: 6g
    • Cholesterol: 25mg
    • Sodium: 270mg
    • Total Carbohydrates: 21g
    • Protein: 4g

    Daily Values

    Vitamin A 4%
    Vitamin C 0%
    Iron 4%
    Calcium 4%

    Recipe Source:

    Hy-Vee HealthMarket.