Jumbo Whole Wheat Blueberry Muffins

Make 6 filling, nutty whole wheat blueberry muffins in a jumbo muffin tin, or make a dozen regular-size muffins. Either way you'll have a hearty and filling breakfast you can bring along or enjoy with coffee.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 321 Calories

Ingredients

• 1 egg
• 2 teaspoons baking powder
• 1 tablespoon vegetable oil
• 2 tablespoons butter, softened
• 2 cups fresh blueberries
• 1 cup skim milk
• 0.25 teaspoon salt
• 0.5 teaspoon ground cinnamon
• 0.5 cup white sugar
• 0.5 cup brown sugar
• 1.5 cups whole wheat flour

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Line 6 jumbo muffin cups with paper liners.

Step 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.

Step 3

Combine brown sugar with 1/2 teaspoon cinnamon in a bowl and spoon the mixture onto the muffins, if desired.

Step 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.