** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Make filling first: Mix all filling ingredients in a bowl; set aside while making muffin batter.
2. Make muffins: Combine unbleached flour and buttermilk in a large bowl.
3. Mix well, then let stand for 5 minutes. Stir honey, oil and egg into mixture.
4. Mix well by hand. Lightly spoon whole wheat flour into measuring cup.
5. Combine whole wheat flour, baking soda and salt in a small bowl.
6. Blend well and add to unbleached flour mixture.
7. Stir only until dry ingredients are moistened.
8. Gently fold in blueberries. Grease muffin tins or use paper liners in tin.
9. (12). Fill muffin cups with one tablespoon muffin mix and one tablespoon filling.
10. Top with one more tablespoon muffin mix. Fill all cups in tin (making 12 total).
11. Bake at 375 F F for 20 to 25 minutes until toothpick inserted in center comes out clean.
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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Butter, Gluten, Blueberries, Cheese, Natural Sweeteners, Fructose Malabsorption, Olive Oil allergies.
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