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Ingredients
| light brown sugar (packed): 2 Tbl |
| ground cinnamon: 1/4 tsp |
| nonfat milk: 3/4 cup |
| vegetable oil: 1/4 cup |
| honey: 1/4 cup |
| eggs: 1 |
| all-purpose flour (unsifted): 1 cup |
| whole wheat flour: 1 cup |
| baking powder: 1 Tbl |
| salt: 1/2 tsp |
| blueberries: 1 cup |
Whole Wheat-Blueberry Muffins
Credit: www.bettycrocker.com
User rating:
-
Prep Time
15 min -
Cook Time
20 min -
Servings
12 serving(s)
Tags
- 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.