Jumbo Whole Wheat Blueberry Muffins

• 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)

1. Preheat oven to 350 degrees F (175 degrees C). Line 6 jumbo muffin cups with paper liners.
2. 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.
3. Combine brown sugar with 1/2 teaspoon cinnamon in a bowl and spoon the mixture onto the muffins, if desired.
4. 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.

whole wheat flour, white sugar, baking powder, ground cinnamon, salt, milk, egg, butter, vegetable oil, fresh blueberries, brown sugar, ground cinnamon

Taken from www.allrecipes.com/recipe/228415/jumbo-whole-wheat-blueberry-muffins/ (may not work)