I received free blueberries recently. I admit I never actually tasted a real one before. Always the boxed muffin kind. I loved them. Recently switched to whole wheat, so I wanted to try a new muffin recipe out. This is the one that not only turned out great, but filling as well. When I was eating it, I was craving eggs. Next time I will have to remember to throw in a fried egg or two on the side. I made 6 jumbo muffins.

LisaAnn
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line 6 jumbo muffin cups with paper liners.

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  • Whisk whole wheat flour, white sugar, baking powder, 1/2 teaspoon cinnamon, and salt together in a bowl. In a separate bowl, whisk skim milk, egg, softened butter, and vegetable oil. Mix the liquid ingredients into the whole wheat flour mixture to make a smooth batter, and gently fold in blueberries. Spoon batter into the prepared muffin cups, filling them to the top.

  • Combine brown sugar with 1/2 teaspoon cinnamon in a bowl and spoon the mixture onto the muffins, if desired.

  • Bake in the preheated oven until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

Nutrition Facts

321 calories; 7.7 g total fat; 42 mg cholesterol; 321 mg sodium. 60.1 g carbohydrates; 7 g protein; Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/21/2012
I soured my milk with a little lemon juice and I added a teaspoon of pure vanilla extract. I do NOT have a jumbo muffin tin just a regular 12 cup'er. Baked at 350 my muffins were done at a little over 20 minutes. My whole family enjoyed these muffins they were pretty much toast by the end of the day. Read More
(25)

Most helpful critical review

Rating: 3 stars
08/08/2018
It wasn t even remotely sweet definitely will add more sugar next time. Also the blueberries were not cooked in 25 minutes I had the muffins in the oven Read More
17 Ratings
  • 5 star values: 10
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/21/2012
I soured my milk with a little lemon juice and I added a teaspoon of pure vanilla extract. I do NOT have a jumbo muffin tin just a regular 12 cup'er. Baked at 350 my muffins were done at a little over 20 minutes. My whole family enjoyed these muffins they were pretty much toast by the end of the day. Read More
(25)
Rating: 5 stars
08/21/2012
I soured my milk with a little lemon juice and I added a teaspoon of pure vanilla extract. I do NOT have a jumbo muffin tin just a regular 12 cup'er. Baked at 350 my muffins were done at a little over 20 minutes. My whole family enjoyed these muffins they were pretty much toast by the end of the day. Read More
(25)
Rating: 4 stars
12/19/2012
I made this recipe almost exactly and it was just ok. The only change I made was tossing the blueberries in a little flour before adding to the mix so they don't sink to the bottom. The muffins were nice and fluffy - so A on that. The flavor was just ok not bad just nothing over the top. I would recommend using low-fat buttermilk instead of skim butter not necessary and when just soft doesn't mix well. Try adding in some vanilla or plain Greek yogurt. Read More
(4)
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Rating: 4 stars
09/23/2012
These were good but I did make some changes. In an effort to make them a more healthy I did 1/4 c. brown sugar and 1/4 c. honey to replace the 1/2c. white sugar. I also added 1/4c. wheat germ (replaced 1/4c of the flour). My daughter is allergic to eggs so I used flax meal in place of the egg (1tbsp flax meal and 3tbsp water). They came out pretty yummy but next time I'll use some brown sugar/cinnamon on top to make the a little sweeter. Read More
(2)
Rating: 5 stars
05/18/2017
Delicious and easy to make. I will make again Read More
(1)
Rating: 5 stars
03/01/2018
Thank you! Simple ingredients not too sweet. It made exactly six jumbo muffins without any remaining batter--how satisfying. I used all melted coconut oil in place of the butter/vegetable oil for simplicity's sake and used buttermilk rather than regular milk. Being in a rush I also omitted the brown sugar topping and didn't miss it in the least. Great recipe. You made my morning! Just a tip though if you use frozen blueberries as I did bake for 30 minutes. Read More
(1)
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Rating: 5 stars
01/20/2014
Delicious blueberry muffins. My entire family loved them. The brown sugar topping is a must. I followed recipe and it made 12 regular muffins and 9 mini muffins. Not sure how that happened? Maybe because my 4 year old was helping me?! Thanks for the yummy recipe. Read More
(1)
Rating: 4 stars
09/08/2015
Very good flavor. I used unbleached coffee filters as jumbo muffin cups. Just be sure to spray of oil them so they don't stick. Read More
(1)
Rating: 3 stars
08/08/2018
It wasn t even remotely sweet definitely will add more sugar next time. Also the blueberries were not cooked in 25 minutes I had the muffins in the oven Read More
Rating: 5 stars
01/16/2016
This is a good muffin to use whole wheat flour. I've made the recipe quite a few times and have substituted apple and peach for the berries. I've also made it using raw sugar. I like to bake my muffins a little hotter for a little less time I think they rise higher. Read More