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Blueberry Honey Wheat Muffins
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Blueberry Honey Whole Wheat Muffins

These muffins are soft and moist and packed with blueberries.
Course Snack
Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Servings 12 muffins

Ingredients

Dry Ingredients

  • 180 grams All-Purpose Flour (approx 1 1/2 cups)
  • 60 grams Whole Wheat Flour (approx 1/2 cup)
  • 2 tsp Baking Powder
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Salt

Wet Ingredients

  • 2 eggs Large sized
  • 1/2 cup Packed Brown Sugar
  • 1/3 cup Sunflower Oil (or vegetable oil)
  • 1/2 cup Whole Milk
  • 1/3 cup Honey
  • 1 cup Blueberries (fresh or frozen work)

Instructions

  • Preheat oven to 350°F and prepare your muffin tins with either liners or greasing each muffin cup.
  • Whisk the dry ingredients together in a medium sized bowl.
  • In a separate bowl, whisk the eggs and brown sugar together. Add the sunflower oil, milk and honey and mix well.
  • Mix the wet ingredients into the dry ingredients just until combined and no dry patches remain. Gently fold in the blueberries.
  • Divide the batter between the 12 muffin cups.
  • Bake for approximately 23 minutes or until the tops are browned and a tooth pick inserted comes out clean.
  • Cool on a wire rack before serving.