Whole Wheat Blueberry Muffins

These tender, moist muffins, chockfull of blueberries, make a satisfying mid-morning snack.


3/4 cup milk

1 egg

1/4 cup vegetable oil

1/4 cup Silver Blossom Honey

1 cup fresh blueberries


1/8 cup brown sugar

1/2 teaspoon cinnamon


1 cup flour

1 cup whole wheat flour

3 teaspoons baking powder

1/2 teaspoon salt

Honey Tips

Honey Is Sweeter Than Sugar

Due to the high level of fructose, honey is 25% sweeter than table sugar.


Preheat oven to 400°. Line a regular size muffin tin with paper baking cups or spray with non-stick cooking spray.
Combine brown sugar and cinnamon. Set aside.
In a bowl stir together flours, baking powder and salt. In a separate bowl, whisk together milk, egg, oil and honey. Using a fork, stir milk mixture into flour mixture. Stir until flours are just moistened. Batter will be thick and lumpy. Gently stir in blueberries.
Spoon batter evenly among muffin cups. Sprinkle with topping. Bake 20 minutes or until muffins test done. Remove from pan and cool on rack.
Yields: 12 muffins