Vegetarian

Whole Wheat-Blueberry Muffins is for Breakfast.

Whole Wheat-Blueberry Muffins takes 15 minutes to prepare.

Whole Wheat-Blueberry Muffins takes 20 minutes to cook.

Whole Wheat-Blueberry Muffins makes 12 servings.

The ingredients for Whole Wheat-Blueberry Muffins are:

TOPPING
2 T packed brown sugar
1/4 t ground cinnamon

MUFFINS
3/4 c skim milk
1/4 c canola oil
1/4 c honey
1 egg
1 c all purpose flour
1 c whole wheat flour
3 t baking powder
1/2 t salt
1 cup frozen blueberries (do not thaw)

Here is how you make Whole Wheat-Blueberry Muffins:

1) Heat oven to 400F. Spray 12 regular-size muffin cups with cooking spray, or place paper baking cup in each muffin cup. In small bowl, stir together topping ingredients; set aside.2) In large bowl, beat milk, oil, honey and egg with spoon until well blended. Stir in flours, baking powder and salt just until dry ingredients are moistened (batter will be lumpy). Gently fold in blueberries.3) Divide batter evenly among muffin cups (cups will be full). Sprinkle with topping.4) Bake 18-20 minutes or until toothpick inserted in ceter comes out clean and muffins are golden brown. Immediately remove from pan.Makes 12 muffins.Number of Servings: 12Recipe submitted by SparkPeople user JODI_HARRIS.

The nutritional information for Whole Wheat-Blueberry Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 157.2

• Total Fat: 5.3 g
• Cholesterol: 15.9 mg
• Sodium: 232.7 mg
• Total Carbs: 25.3 g
• Dietary Fiber: 1.9 g
• Protein: 3.5 g