Description
I received free blueberries recently. I admit I never actually tasted a real one before. Always the boxed muffin kind. I loved them. Recently switched to whole wheat, so I wanted to try a new muffin recipe out. This is the one that not only turned out great, but filling as well. When I was eating it, I was craving eggs. Next time I will have to remember to throw in a fried egg or two on the side. I made 6 jumbo muffins.
Ingredients
- 1 ½ cups whole wheat flour
- ½ cup white sugar
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon (Optional)
- ¼ teaspoon salt
- 1 cup skim milk
- 1 egg
- 2 tablespoons butter, softened
- 1 tablespoon vegetable oil
- 2 cups fresh blueberries
- ½ cup brown sugar (Optional)
- ½ teaspoon ground cinnamon (Optional)
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line 6 jumbo muffin cups with paper liners.
- Whisk whole wheat flour
- white sugar
- baking powder
- 1/2 teaspoon cinnamon
- and salt together in a bowl. In a separate bowl
- whisk skim milk
- egg
- softened butter
- and vegetable oil. Mix the liquid ingredients into the whole wheat flour mixture to make a smooth batter
- and gently fold in blueberries. Spoon batter into the prepared muffin cups
- filling them to the top.
- Combine brown sugar with 1/2 teaspoon cinnamon in a bowl and spoon the mixture onto the muffins
- if desired.
- Bake in the preheated oven until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean
- 20 to 25 minutes.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 6