Whole Wheat Blueberry Muffins

These were quick and easy to make. To preserve texture, do not over mix the batter. It will be lumpy when spooned into muffin pan.

Whole Wheat Blueberry Muffins

Topping

2 tablespoons packed brown sugar
1/4 teaspoon ground cinnamon

Muffins
3/4 cup 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 frozen blueberries (do not thaw)


1. Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray, or place paper baking cup in each muffin cup.
2. In small bowl, stir together topping ingredients; set aside.
3. In large bowl, beat milk, oil, honey and egg with spoon until well blended. Stir in flours, baking powder and salt just until dry ingredients are moistened (batter will be lumpy). Gently fold in blueberries.
4. Divide batter evenly among muffin cups (cups will be full). Sprinkle with topping.
5. Bake 18 or until toothpick inserted in center comes out clean and muffins are golden brown. Immediately remove from pan.