Whole Wheat-Blueberry Muffins

Whole wheat flour and a touch of honey update classic blueberry muffins--you'll love them!

Prep Time:15 min
Start to Finish:35 min
Makes:12 muffins


Ingredients
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
3/4 cup fat-free (skim) 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 Cascadian Farm® frozen organic blueberries (from 10-oz bag), do not thaw

Preparation Directions
1. Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray, or place paper baking cup in each muffin cup. Mix brown sugar and cinnamon; set aside.
2. In large bowl, beat milk, oil, honey and egg with spoon. Stir in flours, baking powder and salt just until flours are moistened (batter will be lumpy). Gently fold in blueberries.
3. Divide batter evenly among muffin cups (cups will be full). Sprinkle with brown sugar mixture. Bake about 20 minutes or until golden brown. Immediately remove from pan.

High Altitude (3500-6500 ft): Decrease baking powder to 2 tsp.

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