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: 1/4 cup packed brown sugar; 1/2 teaspoon cinnamon; 3/4 cup skim milk; 1/4 cup vegetable oil; 1/4 cup honey; 1/4 cup egg substitute; 1 cup flour; 1 cup whole wheat flour; 3 teaspoons baking powder; 1/2 teaspoon salt; 1 cup blueberries, fresh or frozen (thawed and drained)

Servings: persons

1/4 cup packed brown sugar
1/2 teaspoon cinnamon
3/4 cup skim milk
1/4 cup vegetable oil
1/4 cup honey
1/4 cup egg substitute
1 cup flour
1 cup whole wheat flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup blueberries, fresh or frozen (thawed and drained)

1
Heat oven to 400.
2
Spray muffin pan with nonstick cooking spray or line with paper cupcake liners.
3
Mix brown sugar and cinnamon, set aside.
4
Beat milk, oil, honey, and egg whites in a large bowl.
5
Stir in flours, baking powder, and salt just until everything is moistened (will be lumpy).
6
Fold in berries.
7
Divide evenly among tins (is ok if they are full).
8
Sprinkle with brown sugar mixture.
9
Bake 20 minutes or until golden brown.
10
Remove from pan immediately!

505

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: 1/4 cup packed brown sugar, 1/2 teaspoon cinnamon, 3/4 cup skim milk, 1/4 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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