
This past Saturday Marcel, Bobbi and I went on a blueberry picking adventure. There aren’t any farms in our immediate area, so we drove an hour and fifteen minutes so we could pick until our heart is content. I ended up picking a little over 9 pounds and Bobbi went home with a little over 10. We did all that in a little over an hour.
We weren’t the only ones there picking, but there were enough to go around for everyone. I brought them home, washed and packaged them and stuck them in the freezer. I plan to use them in my yogurt and also in muffins throughout the rest of the year.
After I shared about our adventure on my Facebook account, I made a mention to someone that I was going to look for a whole-wheat blueberry muffin recipe and probably make some in the near future. Oddly, no sooner than I posted that, I looked on the News Feed and saw that Betty Crocker had posted a great recipe for just that.
Some may consider it a coincidence, but not me. I was thrilled with the recipe and decided to share it with y’all today. I haven’t made them yet, and I’ll probably make some changes (like using Agave instead of honey and applesauce instead of the oil), but they really look great on their own.
Enjoy- At the end of this entry, you can find the link to the original recipe.
Whole Wheat-Blueberry Muffins
Whole wheat flour, a touch of honey and frozen organic blueberries star in classic blueberry muffins.
Ingredients
- 2 tablespoons packed brown sugar
- ¼ teaspoon ground cinnamon
- ¾ cup fat-free (skim) milk
- ¼ cup vegetable oil
- ¼ cup honey
- 1 egg
- 1 cup Gold Medal® all-purpose flour
- 1 cup Gold Medal® whole wheat flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 cup Cascadian Farm® frozen organic blueberries (from 8-oz bag), do not thaw
Directions
- Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray, or place paper baking cup in each muffin cup. In small bowl, mix brown sugar and cinnamon; set aside.
- In large bowl, beat milk, oil, honey and egg with spoon. Stir in flours, baking powder and salt just until flours are moistened (batter will be lumpy). Gently fold in blueberries.
- Divide batter evenly among muffin cups (cups will be full). Sprinkle with brown sugar mixture. Bake about 20 minutes or until golden brown. Immediately remove from pan.
Nutritional Information
1 Serving : Calories : 170 (Calories from Fat: 50)
Total Fat : 5g (Saturated Fat: 1g, Trans Fat: 0g)
Cholesterol : 20mg
Sodium : 230mg
Total Carbohydrate : 27g (Dietary Fiber: 2g, Sugars: 11g)
Protein : 3g
Recipe courtesy of Betty Crocker