Jumbo Whole Wheat Blueberry Muffins

These jumbo whole wheat muffins are bursting with fresh blueberries—perfect for breakfast, brunch, or a weekend baking treat.

• 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 the 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.

Step 3

Whisk milk, egg, butter, and oil in a separate bowl until smooth; stir into flour mixture just until blended. Fold in blueberries gently. Spoon batter into the prepared muffin cups, filling them to the top.

Step 4

To make the topping: Combine brown sugar with 1/2 teaspoon cinnamon in a bowl and spoon the mixture onto the muffins.

Step 5

Bake muffins in the preheated oven until golden brown and a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Cool in the pan for 5 minutes before transferring to a wire rack.