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Whole Wheat-Blueberry Muffins

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

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

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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