Categories: Blueberries, Breakfast, Muffins
Ingredients
- 1/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 3/4 cup nonfat milk, skim or 3/4 cup soymilk or 3/4 cup almond 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 organic frozen blueberries , do not thaw (from 8-oz bag)
Directions
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Heat oven to 400°F.
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Spray 12 regular-size muffin cups with cooking spray, or place paper baking cup in each muffin cup.
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In small bowl, mix brown sugar and cinnamon; set aside.
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In large bowl, beat milk, oil, honey and egg with spoon.
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Stir in flours, baking powder and salt just until flours are moistened (batter will be lumpy). Gently fold in blueberries.
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Divide batter evenly among muffin cups (cups will be full).
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Sprinkle with brown sugar mixture.
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Bake about 20 minutes or until golden brown. Immediately remove from pan.