Whole Wheat Blueberry Muffins

• 2 Tablespoons Packed Brown Sugar
• 1/4 teaspoons Ground Cinnamon
• 3/4 cups Fat Free Skim Milk
• 1/4 cups Vegetable Oil
• 1/4 cups Honey
• 1 Egg
• 1 cup All-purpose Flour
• 1 cup Whole Wheat Flour
• 3 teaspoons Baking Powder
• 1/2 teaspoons Salt
• 1 cup Frozen Blueberries (Do Not Thaw)

1. 1. Preheat oven to 400u0b0F. Spray 12 regular-size muffins cups with cooking spray.
2. 2. In a small bowl, mix brown sugar and cinnamon; set aside.
3. 3. In a large bowl, beat milk, oil, honey and egg with spoon. Stir in both flours, baking powder and salt just until moistened and batter is lumpy.
4. 4. Gently fold in blueberries. Divide batter evenly among muffin cups. Sprinkle with brown sugar mixture.
5. 5. Bake for about 20 minutes or until golden brown. Immediately remove from pan to cooling rack. Serve warm.
6. Recipe from Betty Crocker's Best Baking Recipes magazine.

brown sugar, ubc, milk, ubc, ubc, egg, allpurpose, whole wheat flour, baking powder, salt, frozen blueberries

Taken from tastykitchen.com/recipes/breads/whole-wheat-blueberry-muffins-4/ (may not work)