Healthy Whole Wheat Cinnamon Blueberry Muffins

Healthy Whole Wheat Cinnamon Blueberry Muffins | 31Daily.com

Healthy Whole Wheat Cinnamon Blueberry Muffins are a moist, sweet, and cinnamony start to a beautiful day.

And, they are quickly becoming my newest favorite breakfast obsession.

Easy to bake a batch, or two, and if there are any leftover, these muffins freeze incredibly well. And then when a busy morning strikes, a healthy breakfast is seconds away.

Forty-five seconds, to be exact. That’s how long it takes to defrost and warm in my microwave.

I was going to say there was no need for a morning coffee run. But that isn’t quite true. I love my morning coffee runs! But with these, a latte is all I need to order.

Have a wonderful day!

Healthy Whole Wheat Cinnamon Blueberry Muffins | 31Daily.com

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Healthy Whole Wheat Cinnamon Blueberry Muffins

Healthy Whole Wheat Cinnamon Blueberry Muffins | 31Daily.com

Healthy Whole Wheat Cinnamon Blueberry Muffins are a moist, sweet, and cinnamony start to a beautiful day.

  • Author: Stephanie Wilson
  • Yield: 12 servings 1x
Scale

Ingredients

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup sugar
  • 3 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup vegetable oil
  • 3/4 cup milk
  • 11/2 cup fresh blueberries (or frozen and thawed)

Instructions

Preheat the oven to 400 degrees. Grease the bottoms of a 12-cup muffin tin, or line with paper cups. Set aside.

Whisk together the flours, sugar, baking powder, cinnamon, and salt. Make a well in the center and add milk, oil, and beaten egg. Stir until just combined. The batter should be lumpy. Fold in the blueberries.

Divide batter evenly (I use a cookie scoop) among the muffin tins. Sprinkle with brown sugar if desired. Bake for 18-20 minutes or until golden brown. Immediately remove muffins from the pan to cool.

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Healthy Whole Wheat Cinnamon Blueberry Muffins | 31Daily.com
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