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+ servings
Low Fat Blueberry Muffins
Prep Time
5 mins
Cook Time
18 mins
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
  • cup Mazola Corn Oil
  • cup honey
  • 1 egg
  • 1 ¼ cup milk
  • 2 cups fresh or frozen blueberries plus more for garnish
  1. Preheat oven to 350 degrees. Line one muffin pan with liners.
  2. In a large bowl whisk together whole wheat flour, cinnamon, baking powder, baking soda, and salt.
  3. Create a well in the center of the flour mixture and add oil, honey, egg, and milk; whisk until smooth.
  4. Stir in blueberries.
  5. Scoop batter into liners filling them ⅔ of the way full.
  6. Top with additional blueberries, if desired.
  7. Bake muffins for 18-20 minutes or until a knife is inserted in the center of a muffin and comes out clean.
  8. Cool for 5 minutes in the pan, then transfer to a cooling rack or plate to cool completely.

Recipe Video