Jumbo Whole Wheat Blueberry Muffins Recipe

Ingredients

• 1.5 cups whole wheat flour
• 0.5 cup white sugar
• 2 teaspoons baking powder
• 0.5 teaspoon ground cinnamon
• 0.25 teaspoon salt
• 1 cup skim milk
• 1 egg egg
• 2 tablespoons butter, softened
• 1 tablespoon vegetable oil
• 2 cups fresh blueberries
• 0.5 cup brown sugar
• 0.5 teaspoon ground cinnamon

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Prepare a jumbo muffin tin with 6 paper liners.
2. In a large bowl, whisk together the whole wheat flour, granulated sugar, baking powder, cinnamon, and salt.
3. In a separate bowl, whisk the milk, egg, melted butter, and oil until well combined. Gently stir the wet ingredients into the dry ingredients until just combined. Carefully fold in the fresh blueberries. Divide the batter evenly among the prepared muffin cups, filling them almost to the top.
4. For the crumble topping: In a small bowl, combine the brown sugar and cinnamon. Sprinkle the mixture generously over the tops of the muffins.
5. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

• Calories: 321 kcal
• Fat Content: 8 g
• Fiber Content: 5 g
• Sugar Content: 35 g
• Sodium Content: 321 mg
• Protein Content: 7 g
• Cholesterol Content: 42 mg
• Carbohydrate Content: 60 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g