Breakfast & Brunch

whole wheat-blueberry muffins

Whole Wheat-Blueberry Muffins
Whole wheat flour and a touch of honey update classic blueberry muffins—you'll love them!
Prep Time:15 min
Start to Finish:35 min
Makes:12 muffins
Average 4.54 from 24 ratingsAverage 4.54 from 24 ratingsAverage 4.54 from 24 ratingsAverage 4.54 from 24 ratingsAverage 4.54 from 24 ratings 24 ratings 1 reviews
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ingredients

2tablespoons packed brown sugar
1/4teaspoon ground cinnamon
3/4cup fat-free (skim) milk
1/4cup vegetable oil
1/4cup honey
1egg
1cup all-purpose flour
1cup whole wheat flour
3teaspoons baking powder
1/2teaspoon salt
1cup Cascadian Farm® frozen organic blueberries (do not thaw)

preparation directions

1.Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray, or place paper baking cup in each muffin cup. 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.
High Altitude (3500-6500 ft): Decrease baking powder to 2 teaspoons.