These filling yet delicious muffins are made with whole wheat flour, oil, and honey.
Course:
Breakfast
Cuisine:
American
Keyword:
low fat muffins, whole wheat muffin recipe
Servings: 12
Author: Jackie
-
2 ½
cups
whole wheat flour
-
1
teaspoon
ground cinnamon
-
1
teaspoon
baking powder
-
¼
teaspoon
baking soda
-
½
teaspoon
salt
-
⅓
cup
Mazola Corn Oil
-
⅔
cup
honey
-
1
egg
-
1 ¼
cup
milk
-
2
cups
fresh or frozen blueberries
plus more for garnish
-
Preheat oven to 350 degrees. Line one muffin pan with liners.
-
In a large bowl whisk together whole wheat flour, cinnamon, baking powder, baking soda, and salt.
-
Create a well in the center of the flour mixture and add oil, honey, egg, and milk; whisk until smooth.
-
Stir in blueberries.
-
Scoop batter into liners filling them ⅔ of the way full.
-
Top with additional blueberries, if desired.
-
Bake muffins for 18-20 minutes or until a knife is inserted in the center of a muffin and comes out clean.
-
Cool for 5 minutes in the pan, then transfer to a cooling rack or plate to cool completely.