Cascadian Farm Organic | Recipes | Breakfast & Brunch

Whole Wheat Blueberry Muffins
Whole Wheat Blueberry Muffins

Whole wheat flour and a touch of honey update classic blueberry muffins—you'll love them!

Prep Time: 15 minutes
Start to Finish: 35 minutes
Makes: 12 muffins

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2 tablespoons packed brown sugar
1/4 teaspoon ground cinnamon
3/4 cup fat-free (skim) milk
1/4 cup vegetable oil
1/4 cup honey
1 egg
1 cup all-purpose flour
1 cup whole wheat flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup Cascadian Farm® frozen organic blueberries (do not thaw)

1. Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray, or place paper baking cup in each muffin cup. Mix brown sugar and cinnamon; set aside.
2. In large bowl, beat milk, oil, honey and egg with spoon. Stir in flours, baking powder and salt just until flours are moistened (batter will be lumpy). Gently fold in blueberries.
3. Divide batter evenly among muffin cups (cups will be full). Sprinkle with brown sugar mixture. Bake about 20 minutes or until golden brown. Immediately remove from pan.

 

  1. Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray, or place paper baking cup in each muffin cup. Mix brown sugar and cinnamon; set aside.

  2. In large bowl, beat milk, oil, honey and egg with spoon. Stir in flours, baking powder and salt just until flours are moistened (batter will be lumpy). Gently fold in blueberries.

  3. Divide batter evenly among muffin cups (cups will be full). Sprinkle with brown sugar mixture. Bake about 20 minutes or until golden brown. Immediately remove from pan.

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