Whole Wheat-Blueberry Muffins

Prep Time:15 Mins | Total Time:35 Mins | Makes:12 Muffins

Whole wheat flour, a touch of honey and frozen organic blueberries star in classic blueberry muffins.

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)

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.

Variation : If you like, use apple pie spice or pumpkin pie spice instead of cinnamon in the brown sugar topper.

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