Jumbo Whole Wheat Blueberry Muffins
Make 6 filling, nutty whole wheat blueberry muffins in a jumbo muffin tin, or make a dozen regular-size muffins. Either way you’ll have a hearty and filling breakfast you can bring along or enjoy with coffee.
Preheat oven to 350 degrees F (175 degrees C).
Line 6 jumbo muffin cups with paper liners.
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.