Whole Wheat-Blueberry Muffins

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

  • 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

  • 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.

Expert Tips

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Muffin
Calories
170
(
Calories from Fat
50),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
20mg
20%;
Sodium
230mg
230%;
Total Carbohydrate
27g
27%
(Dietary Fiber
2g
2%
  Sugars
11g
11%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
10%;
Iron
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 Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.