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Whole Wheat-Blueberry Muffins

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Whole Wheat-Blueberry Muffins
  • Prep 15 min
  • Total 35 min
  • Servings 12
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Whole wheat flour, a touch of honey and frozen organic blueberries star in classic blueberry muffins.
Apr 10, 2012

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)

Steps

  • 1
    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.
  • 2
    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.
  • 3
    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.

Expert Tips

  • Tip 1
    Variation : If you like, use apple pie spice or pumpkin pie spice instead of cinnamon in the brown sugar topper.

Nutrition Information

170 Calories, 5g Total Fat, 3g Protein, 27g Total Carbs, 11g Sugars

Nutrition Facts

Serving Size: 12 Muffins
Calories
170
Total Fat
5g
Saturated Fat
1g
Trans Fat
0g
Cholesterol
20mg
Sodium
230mg
Total Carbs
27g
Dietary Fiber
2g
Sugars
11g
Protein
3g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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