Baker’s Delight: Blueberry Muffins

We really enjoy having muffins around! They are wonderful as a side dish, for breakfast or brunch, or even for an afternoon snack. My husband loves blueberries, so these are a favorite. I pick and freeze the blueberries in the summer and we eat them all year round. Delicious! I often make a double batch so we can have them for several days.

BLUEBERRY MUFFINS
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1 c. whole wheat flour
3/4 c. all-purpose flour
1/3 c. sugar
2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt
1 tsp. vanilla
1 beaten egg
3/4 c. milk
1/4 c. canola oil
1 c. blueberries, fresh or frozen

In a med. bowl combine flours, sugar, baking powder, cinnamon, and salt. Make a well in center of dry mixture; set aside. In another mixing bowl combine egg, milk, vanilla and oil. Add mixture all at once to the dry mixture – stir just until moistened. Fold in blueberries – do not overmix. Spoon batter into greased or lined muffin pan filling 2/3 full (I use an icecream scoop). Bake at 400 degrees F for 20 min. or until golden. Makes 10-12 muffins.

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