Whole Wheat Muffin Recipe ⊶ Jumbo Whole Wheat Blueberry Muffins

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
• 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

Cooking 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.

Nutrition Facts

• calories321.4
• carbohydrateContent60.1 g
• cholesterolContent42 mg
• fatContent7.7 g
• fiberContent5 g
• proteinContent7 g
• saturatedFatContent3.1 g
• sodiumContent320.9 mg
• sugarContent35.4 g