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Whole Wheat-Blueberry Muffins

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Betty Crocker Kitchens
Updated Nov 11, 2008
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Whole wheat flour, a touch of honey and frozen organic blueberries star in classic blueberry muffins.

Whole Wheat-Blueberry Muffins

  • Prep Time 15 min
  • Total 35 min
  • Servings 12
  • Ingredients 11
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Ingredients

  • 2 tablespoons packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup fat-free (skim) milk
  • 1/4 cup vegetable oil
  • 1/4 cup honey
  • 1 egg
  • 1 cup Gold Medal™ all-purpose flour
  • 1 cup Gold Medal™ whole wheat flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup Cascadian Farm® frozen organic blueberries (from 8-oz bag), do not thaw
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    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, mix brown sugar and cinnamon; set aside.
  • Step 
    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.
  • Step 
    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.

Nutrition

170 Calories
5g Total Fat
3g Protein
27g Total Carbohydrate
11g Sugars

Nutrition Facts

Serving Size: 1 Muffin
Calories
170
Calories from Fat
50
Total Fat
5g
8%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
20mg
6%
Sodium
230mg
10%
Potassium
100mg
3%
Total Carbohydrate
27g
9%
Dietary Fiber
2g
8%
Sugars
11g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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