Whole Wheat Blueberry Muffins Recipe

Name: Whole Wheat Blueberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup packed brown sugar; ½ teaspoon ground cinnamon; ¾ cup nonfat milk, skim or ¾ cup soymilk or ¾ cup almond milk; ¼ cup vegetable oil; ¼ cup honey; 1 egg; 1 cup all-purpose flour; 1 cup whole wheat flour; 3 teaspoons baking powder; ½ teaspoon salt; 1 cup organic frozen blueberries, do not thaw (from 8-oz bag)

Servings: persons

¼ cup packed brown sugar
½ teaspoon ground cinnamon
¾ cup nonfat milk, skim or ¾ cup soymilk or ¾ cup almond milk
¼ cup vegetable oil
¼ cup honey
1 egg
1 cup all-purpose flour
1 cup whole wheat flour
3 teaspoons baking powder
½ teaspoon salt
1 cup organic frozen blueberries, do not thaw (from 8-oz bag)

1
Heat oven to 400F.
2
Spray 12 regular-size muffin cups with cooking spray, or place paper baking cup in each muffin cup.
3
In small bowl, mix brown sugar and cinnamon; set aside.
4
In large bowl, beat milk, oil, honey and egg with spoon.
5
Stir in flours, baking powder and salt just until flours are moistened (batter will be lumpy).
6
Gently fold in blueberries.
7
Divide batter evenly among muffin cups (cups will be full).
8
Sprinkle with brown sugar mixture.
9
Bake about 20 minutes or until golden brown.
10
Immediately remove from pan.

764

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: ¼ cup packed brown sugar, ½ teaspoon ground cinnamon, ¾ cup nonfat milk, skim or ¾ cup soymilk or ¾ cup almond milk, ¼ cup vegetable oil, and more.

Yes, Whole Wheat Blueberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Whole Wheat Blueberry Muffins

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