Ingredients
6
6 servings
- •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.
Nutritional Facts
Per 6 servings
- Calories: 321
- Carbohydrate: 60g
- Fat: 8g
- Fiber: 5g
- Protein: 7g
- Sugar: 35g
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