Blueberry Muffins

Blueberry Muffins sm

I love this blueberry muffin recipe. The muffins are not too sweet and I feel that the addition of the whole wheat flour makes them a little healthier. Sometimes, I add 1 cup of chopped pecans (which recent studies show are very high in antioxidants) along with the blueberries for something a little different.

Blueberry Muffins

1 1/4 cups all purpose flour
1/2 cup whole wheat flour
1/2 cup sugar
1 1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup milk
1/3 cup vegetable oil
1 egg, well beaten
1 teaspoon vanilla
1 cup fresh or frozen blueberries (you do not have to defrost them)
4 tablespoons sugar

Preheat oven to 400 degrees. Spray muffin pans lightly with cooking spray or use paper baking cups and set aside.

In a large bowl, mix the flours, sugar, baking powder, and salt together. Set aside.  Combine the milk, oil, vanilla, and egg together and then add to the dry ingredients.  Mix until moistened, but do not over mix. Gently mix in the blueberries.  Fill muffin pans half full with batter. Sprinkle the tops of the muffins with a little bit of sugar.  Bake for 20 minutes or until done.

Makes approximately 12 large muffins or 24 mini muffins.

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