Whole Wheat Blueberry Muffins Recipe


Preparation Time12 MinCooking Time8 Min
Ready In20 MinDifficulty LevelVery Easy
Health IndexHealthyServings8
Main Ingredient


For topping
 Packed brown sugar2 Tablespoon
 Granulated sugar2 Tablespoon
 Ground cinnamon1⁄2 Teaspoon
For muffins
 All purpose flour1 Cup (16 tbs)
 Whole wheat flour1 Cup (16 tbs)
 Packed brown sugar1⁄3 Cup (5.33 tbs)
 Baking powder2 Teaspoon
 Grated lemon peel1⁄2 Teaspoon
 Salt1⁄4 Teaspoon
 Butter/Margarine1⁄4 Cup (4 tbs)
 Milk1 Cup (16 tbs)
 Vegetable oil1⁄3 Cup (5.33 tbs)
 Eggs2 , slightly beaten
 Canned blueberries14 Ounce, rinsed, drained (1 Can)

Nutrition Facts

Serving size

Calories 386 Calories from Fat 154

% Daily Value*

Total Fat 17 g26.9%

Saturated Fat 5.8 g29%

Trans Fat 0 g

Cholesterol 70.8 mg

Sodium 195.6 mg8.1%

Total Carbohydrates 52 g17.5%

Dietary Fiber 3.4 g13.5%

Sugars 25.1 g

Protein 7 g13.6%

Vitamin A 5.4% Vitamin C 0.69%

Calcium 15.5% Iron 10.3%

*Based on a 2000 Calorie diet


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.