-
-
My review
Jumbo Whole Wheat Blueberry Muffins
2
LisaAnn
"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."
Added to shopping list.
Go to shopping list.
Ingredients
35 m servings 321Original recipe yields 6 servings (6 muffins)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Line 6 jumbo muffin cups with paper liners.
- 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
Share
Explore more
Reviews
Read all reviews 1415 Ratings
-
-
-
-
-
Most helpful positive review
8/21/2012
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 li...
Most helpful critical review
8/7/2018
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
Most helpful
Most positive
Least positive
Newest
8/21/2012
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 li...
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 muffin...
9/23/2012
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 ...
3/1/2018
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 oi...
9/8/2015
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.
1/20/2014
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? Mayb...
8/7/2018
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
8/6/2018
Used gluten free all purpose flour blend instead of the flour listed and substituted the skim milk with almond milk to be healthier . The muffins were amazing and I got several compliments on th...