I love blueberry muffins! I make them all the time. I love how you use honey instead of white sugar for this recipe.
Makes 12 muffins
| Topping | |
| 2 | tablespoons packed brown sugar |
| 1/4 | teaspoon ground cinnamon |
| Muffins | |
| 3/4 | cup soy or fat-free milk |
| 1/4 | cup canola or soybean oil |
| 1/4 | cup honey |
| 1 | egg |
| 1 | cup all-purpose flour |
| 1 | cup whole wheat flour |
| 3 | teaspoons baking powder |
| 1/2 | teaspoon salt |
| 1 | cup frozen organic blueberries (do not thaw) |
(If in season use fresh blueberries)
| 1. | Heat oven to 400°F. Spray muffin cups with cooking spray, or place paper baking cup in each muffin cup. In small bowl, stir together topping ingredients and set aside. |
| 2. | In large bowl, beat milk, oil, honey and egg with spoon until well blended. Stir in flours, baking powder and salt just until dry ingredients are moistened. Then add blueberries. |
| 3. | Divide batter in muffin cups. Sprinkle with topping. |
| 4. | Bake 18 to 20 minutes or until toothpick inserted in center comes out clean and muffins are golden brown. Immediately remove from pan. |
