Jumbo Whole Wheat Blueberry Muffins
Medium French Dessert

Jumbo Whole Wheat Blueberry Muffins

Total Time
43 min
19m prep · 24m cook
Servings
4 people
Rating
Difficulty
Medium
25 views

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

  • 1.5 cups whole wheat flour
  • 0.5 cups white sugar
  • 2 teaspoons baking powder
  • 0.5 teaspoons ground cinnamon , Optional
  • 0.25 teaspoons salt
  • 1 cup skim milk
  • 1 egg
  • 2 tablespoons butter , softened
  • 1 tablespoon vegetable oil
  • 2 cups fresh blueberries
  • 0.5 cups brown sugar , Optional
  • 0.5 teaspoons ground cinnamon , Optional

Instructions

  1. 1

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

  2. 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. 3

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

  4. 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.

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Nutrition Facts

Per serving

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