Ingredients for Whole Wheat Blueberry Muffins
- 1/4 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- Skim Milk
- Vegetable Oil
- 2 tablespoons honey
- Egg Substitute
- Flour
- Whole Wheat Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Blueberries
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How to Make Whole Wheat Blueberry Muffins
- Preheat oven to 400°F (200°C).
- Spray a 12-cup muffin tin with nonstick cooking spray or line with paper cupcake liners.
- In a small bowl, mix 1/4 cup packed light brown sugar and 1 teaspoon ground cinnamon. Set aside.
- In a large bowl, whisk together 1 cup milk, 1/4 cup vegetable oil, 2 tablespoons honey, and 2 large egg whites until well combined.
- In a separate bowl, whisk together 2 cups whole wheat flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix.
- Gently fold in 1 1/2 cups fresh or frozen blueberries.
- Fill each muffin cup about 2/3 full.
- Sprinkle the brown sugar cinnamon mixture evenly over the tops of the muffins.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the muffins are golden brown.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
46g
Fat
3g
Carbs
9g
