Blueberry Muffins Recipe - Whole Wheat Blueberry Muffins
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Whole Wheat-Blueberry Muffins Recipe


Whole wheat flour, a touch of honey and frozen organic blueberries star in classic blueberry muffins.
Prep Time: 15 Mins | Total Time: 35 Mins | Makes: 12 Muffins


Whole Wheat-Blueberry Muffins
 
 
 
 

Ingredients:

2 tbsp (25 mL) packed brown sugar
1/4 tsp (1 mL) ground cinnamon
3/4 cup (175 mL) fat-free (skim) milk
1/4 cup (50 mL) vegetable oil
1/ 4 cup (50 mL) honey
1 egg
1 cup (250 mL) all-purpose flour
1 cup (250 mL) whole wheat flour
1 tbsp (15 mL) baking powder
1/2 tsp (2 mL) salt
1 cup (250 mL) frozen blueberries (do not thaw)

Method:

  • Heat oven to 400ºF. Spray 12 regular-size muffin cups with cooking spray, or place paper baking cup in each muffin cup. In small bowl, mix brown sugar and cinnamon; set aside.
  • In large bowl, beat milk, oil, honey and egg with spoon. Stir in flours, baking powder and salt just until flours are moistened (batter will be lumpy). Gently fold in blueberries.
  • Divide batter evenly among muffin cups (cups will be full). Sprinkle with brown sugar mixture. Bake about 20 minutes or until golden brown. Immediately remove from pan.
Tip
Variation : If you like, use apple pie spice or pumpkin pie spice instead of cinnamon in the brown sugar topper.
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Recipe Notes

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1 Serving (1 Muffin): Calories 170; ( Calories from Fat 50 ); Total Fat 5g ( Saturated Fat 1g , Trans Fat 0g ); Cholesterol  20mg;Sodium 230mg;Total Carbohydrate  27g ( Dietary Fiber 2g , Sugars 11g ); Protein 3g

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