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Recipe

Whole Wheat-Blueberry Muffins

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Whole wheat flour, a touch of honey and frozen organic blueberries star in classic blueberry muffins.

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( 39 Ratings)

39 Ratings

5 Stars 38%

4 Stars 38%

3 Stars 10%

2 Stars 10%

1 Stars

Member Reviews ( 27 )

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PREP TIME 15 Min
TOTAL TIME 35 Min
SERVINGS 12

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

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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.
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.

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Expert Tips

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

Got questions? Our experts have the answers. Ask Betty now.

Nutrition Information:

1 Serving (1 Muffin)

Calories 170

(Calories from Fat 50),

Total Fat 5g

(Saturated Fat 1g,
Trans Fat 0g),

Cholesterol 20mg;
Sodium 230mg;
Total Carbohydrate 27g

(Dietary Fiber 2g,
Sugars 11g),

Protein 3g;

Percent Daily Value*:

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 Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 27 Reviews View All

Posted 10/13/2012 9:34:49 AM REPORT ABUSE Riely111 said:

Rating:

I love these muffins! This recipe uses less sweetener than the vast majority of other blueberry muffin recipes that I've used, while still yielding a moist, tender muffin (I found that I did need to ad a splash more milk than the recipe called for because my batter was initially very, very thick). I'll be keeping this recipe, thanks!

This reply was: Helpful Inspiring

Posted 6/17/2012 10:07:32 AM REPORT ABUSE karalyn said:

Rating:

Yummy! I will be making these again. I used white whole wheat flour instead of whole wheat (next time i'll use whole wheat). FYI: Weight Watchers Points Plus = 4

This reply was: Helpful Inspiring

Posted 5/8/2012 6:37:10 PM REPORT ABUSE rebjan1 said:

Rating:

I loved the blueberry muffins. I made these for dinner and I ate three of them. My sons (2 and 3 years old) loved them. The receipe was simple and they turned out good.

This reply was: Helpful Inspiring