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Whole Wheat-Blueberry Muffins
Whole Wheat-Blueberry Muffins
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Prep Time:
15 minutes
Total Time:
35 minutes
Classic blueberry muffins made with whole wheat flour, honey, and organic blueberries.
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 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
Instructions:
  • Preheat your oven to 400°F. Grease 12 regular-size muffin cups with cooking spray, or line each cup with a paper baking cup. Combine brown sugar and cinnamon in a small bowl; set aside.
  • Combine milk, oil, honey, and egg in a large bowl, stirring until well mixed. Add flours, baking powder, and salt, mixing until just moistened (batter will be lumpy). Gently fold in blueberries.
  • Evenly distribute batter into muffin cups, filling them to the top. Sprinkle with the brown sugar mixture. Bake for around 20 minutes until golden brown. Remove from pan promptly.

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