Ingredients
- 1 1/2 cups whole wheat flour
- 1/2 cup white sugar
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup skim milk
- 1 egg
- 2 tablespoons butter, softened
- 1 tablespoon vegetable oil
- 2 cups fresh blueberries
- 1/2 cup brown sugar (optional)
- 1/2 teaspoon ground cinnamon (optional)
Directions
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.