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Whole Wheat Blueberry Muffins

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Ingredients
For topping
  Packed brown sugar 2 Tablespoon
  Granulated sugar 2 Tablespoon
  Ground cinnamon 1⁄2 Teaspoon
For muffins
  All purpose flour 1 Cup (16 tbs)
  Whole wheat flour 1 Cup (16 tbs)
  Packed brown sugar 1⁄3 Cup (5.33 tbs)
  Baking powder 2 Teaspoon
  Grated lemon peel 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Milk 1 Cup (16 tbs)
  Vegetable oil 1⁄3 Cup (5.33 tbs)
  Eggs 2 , slightly beaten
  Canned blueberries 14 Ounce, rinsed, drained (1 Can)
Directions

Line six custard cups or microwave muffin cups with two paper liners each.
In small bowl mix topping ingredients.
Set aside.
In medium bowl combine flours, brown sugar, baking powder, lemon peel and salt.
Place butter in small bowl.
Microwave at High 45 to 60 seconds, or until butter melts.
Mix butter, milk, oil and eggs into dry ingredients just until particles are moistened.
Gently fold in blueberries.
Fill cups half full.
Arrange in ring if using custard cups.
Microwave at High, opposite, or until tops spring back when touched lightly, sprinkling each with about 1/2 teaspoon topping after 1 minute, and rotating after half the time.
Remove from cups to wire rack.
Moist spots will dry during cooling.
Repeat with remaining muffins.
Wrap, label and freeze no longer than 1 month.
To serve, unwrap desired number of muffins.
Microwave at High 15 to 30 seconds per muffin, or until warm to the touch.
Let stand 3 minutes.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Breakfast
Method: 
Microwaving
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Blueberry
Interest: 
Healthy
Preparation Time: 
12 Minutes
Cook Time: 
8 Minutes
Ready In: 
20 Minutes
Servings: 
8

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