Whole Wheat Blueberry Muffins

Total Time
30mins
Prep 10 mins
Cook 20 mins

Yummy lowfat muffins! Great to make ahead for breakfasts!

Ingredients Nutrition

Directions

  1. Heat oven to 400.
  2. Spray muffin pan with nonstick cooking spray or line with paper cupcake liners.
  3. Mix brown sugar and cinnamon, set aside.
  4. Beat milk, oil, honey, and egg whites in a large bowl.
  5. Stir in flours, baking powder, and salt just until everything is moistened (will be lumpy).
  6. Fold in berries.
  7. Divide evenly among tins (is ok if they are full).
  8. Sprinkle with brown sugar mixture.
  9. Bake 20 minutes or until golden brown.
  10. Remove from pan immediately!
Most Helpful

5 5

Very good! I did use a real egg and added a little flour to the topping mix. I only made 1/2 a recipe of the topping mix and it still made too much. next time, I'll try 1/4 a recipe of that. The sweetness was perfect for us.Thanks for a great recipe.

5 5

Followed the suggestions of other reviewers (a little more milk and honey; a touch of flour in the brown sugar & cinnamon topping) and used an egg instead of egg substitute. These are moist and delicious muffins - perfect for breakfast or a snack!

5 5

Almost perfect! Due to other reviews of the muffin not being sweet enough I did twice the amount of honey 1/2cup. My blueberries we picked a little early at a farm so they were a little sour so I thawed them overnight w/ reg sugar stirred in w/ them. I also added a tiny bit more oil so almost a 3rd cup and a tiny bit more milk so no quite 1 cup. The topping is amazing!!!! By far the best part but mine were sweet enough and rose nicely I made 12muffins! We will make again since we love going to the blueberry farm! Thank you. My 1.5 year old wasn't a fan oh well berries were to sour for him.