Jumbo Whole Wheat Blueberry Muffins recipe

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Ingredients

1 ½ cups whole wheat flour
½ cup white sugar
2 teaspoons baking powder
½ teaspoon ground cinnamon
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
½ teaspoon ground cinnamon

Nutrition Info

321.4 calories
carbohydrate: 60.1 g
cholesterol: 42 mg
fat: 7.7 g
fiber: 5 g
protein: 7 g
saturatedFat: 3.1 g
servingSize: -
sodium: 320.9 mg
sugar: 35.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line 6 jumbo muffin cups with paper liners.

  2. 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.

  3. Combine brown sugar with 1/2 teaspoon cinnamon in a bowl and spoon the mixture onto the muffins, if desired.

  4. 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.

Recipe Yield

6 muffins

Recipe Note

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.

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