Whole Wheat-Blueberry Muffins

Whole Wheat-Blueberry Muffins

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

Prep Time

15

Minutes

Total Time

35

Minutes

Makes

12

muffins

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
  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.
Makes 12 muffins
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
If you like, use apple pie spice or pumpkin pie spice instead of cinnamon in the brown sugar topper.

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