Whole wheat flour, a touch of honey and frozen organic blueberries star in classic blueberry muffins.
Whole Wheat-Blueberry Muffins
- Prep Time 15 min
- Total 35 min
- Servings 12
- Ingredients 11
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
Make With
Gold Medal Flour
Instructions
-
Step1Heat 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.
-
Step2In 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.
-
Step3Divide 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.
Nutrition
170
Calories
5g
Total Fat
3g
Protein
27g
Total Carbohydrate
11g
Sugars
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
2Tips from the Betty Crocker Kitchens
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