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Whole Wheat-Blueberry Muffins

Whole Wheat-Blueberry Muffins
  • Prep 15 min
  • Total 35 min
  • Servings 12
Whole wheat flour, a touch of honey and frozen organic blueberries star in classic blueberry muffins.
Updated November 11, 2008
Make With
Make With
Gold Medal Flour

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

Steps

  • 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.

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

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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