Whole Wheat-Blueberry Muffins:

Date Added: 17 Dec 2009
Listed in: Breads and Muffins

• ¾ cup fat-free (skim) milk


• ¼ cup canola or soybean oil


• ¼ cup honey


• 1 egg


• 1 cup Gold Medal® all-purpose flour


• 1 cup Gold Medal® whole wheat flour


• 3 teaspoons baking powder


• ½ teaspoon salt


• 1 cup frozen organic blueberries (do not thaw)

• 2 tablespoons packed brown sugar


• ¼ teaspoon ground cinnamon

Preparation Time 15 min | Cooking Time 18 - 20 min:
12 Muffins | 170 Calories | 4g Protein | 26g Carbohydrates | 5g Fat

Whole wheat flour and a touch of honey update classic blueberry muffins.

• Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray, or place paper baking cup in each muffin cup. In small bowl, stir together topping ingredients; set aside.


• In large bowl, beat milk, oil, honey and egg with spoon until well blended. Stir in flours, baking powder and salt just until dry ingredients are moistened (batter will be lumpy). Gently fold in blueberries.


• Divide batter evenly among muffin cups (cups will be full). Sprinkle with topping.


• Bake 18 to 20 minutes or until toothpick inserted in center comes out clean and muffins are golden brown. Immediately remove from pan.

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