WHOLE WHEAT-BLUEBERRY MUFFINS

Clock Icon
15 min Prep
35 min Total
Pie Iconb
12 Servings

THIS FEATURE IS NOT AVAILABLE WITH YOUR CURRENT COOKIE SETTINGS.

You can update your privacy settings to enable this content. Please enable all cookies to use this feature.

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


Ingredient List
  • Small check mark in a circle icon2 tablespoons packed brown sugar
  • Small check mark in a circle icon1/4 teaspoon ground cinnamon
  • Small check mark in a circle icon3/4 cup fat-free (skim) milk
  • Small check mark in a circle icon1/4 cup vegetable oil
  • Small check mark in a circle icon1/4 cup honey
  • Small check mark in a circle icon1 egg
  • Small check mark in a circle icon1 cup Gold Medal™ all-purpose flour
  • Small check mark in a circle icon1 cup Gold Medal™ whole wheat flour
  • Small check mark in a circle icon3 teaspoons baking powder
  • Small check mark in a circle icon1/2 teaspoon salt
  • Small check mark in a circle icon1 cup Cascadian Farm® frozen organic blueberries (from 8-oz bag), do not thaw
Preparation
  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.
Tips
  • If you like, use apple pie spice or pumpkin pie spice instead of cinnamon in the brown sugar topper.