Brunch

Blueberry Muffins w/Whole Wheat is for Breakfast, Snack.

Blueberry Muffins w/Whole Wheat takes several minutes to prepare.

Blueberry Muffins w/Whole Wheat takes 14 minutes to cook.

Blueberry Muffins w/Whole Wheat makes 12 servings.

The ingredients for Blueberry Muffins w/Whole Wheat are:

1 1/4 C unbleached white flour
3/4 C whole wheat flour
2 Tbls baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 C granulated sugar
3/4 C 1% milk
1 large egg
3 Tblsp mild honey, (clover)
3 Tblsp canola oil
3 Tblsp grated butter
1 1/4 tsp vanilla extract
1/4 tsp finely grated orange zest
1 c fresh blueberries (or partially thawed frozen)

Here is how you make Blueberry Muffins w/Whole Wheat:

PREHEAT OVEN TO 425 DEGREES. Spray 12 muffin tin cups with nonstick spray. Whisk the white and wheat flours, baking powder, baking soda and salt into a large bowl. Whisk in the sugar. In a small bowl, beat together the milk, egg, honey, oil, vanilla and orange zest with a fork until well mixed. Grate in the butter and gently mix. Gently stir the blueberries into the flour mixture to coat. Add the wet mixture and stir just until the dry ingredients are moistened -- DO NOT OVERMIX. Using a small ice cream scoop, divide the batter among the muffin cups. Bake on the center oven rack for 13 - 16 minutes, or until the muffins are golden brown and spring back when touched. Cool on wire wrack for about 5 minutes. Loosen muffins with a knife before removing from the pan.Serving Size: Makes 12 standard size muffinsNumber of Servings: 12Recipe submitted by SparkPeople user SPRINGBO.

The nutritional information for Blueberry Muffins w/Whole Wheat is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 199.3

• Total Fat: 7.2 g
• Cholesterol: 23.9 mg
• Sodium: 332.5 mg
• Total Carbs: 31.3 g
• Dietary Fiber: 1.6 g
• Protein: 3.5 g