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Whole Wheat-Blueberry Muffins
tablespoons packed brown sugar
teaspoon ground cinnamon
cup fat-free (skim) milk
cup vegetable oil
cup Gold Medal™ all-purpose flour
cup Gold Medal™ whole wheat flour
teaspoons baking powder
cup Cascadian Farm® frozen organic blueberries (from 8-oz bag), do not thaw
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.
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.
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.
If you like, use apple pie spice or pumpkin pie spice instead of cinnamon in the brown sugar topper.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
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;
*Percent Daily Values are based on a 2,000 calorie diet.
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