Whole
Wheat Blueberry Muffins
1 cup all-purpose flour
1 cup whole wheat flour
3½ tsp. baking powder
½ tsp. salt
¾ cup milk
½ cup vegetable oil
1 egg, slightly beaten
1 cup fresh or frozen blueberries
Heat oven to 400º
Spray bottoms of 12 muffin tins or line with paper baking cups. Mix dry ingredients together. Gently stir in blueberries. Combine milk, egg and vegetable oil and add to dry ingredients stirring just to moisten. Divide amongst muffin cups. Sprinkle with cinnamon sugar (optional). Bake 400º 18-22 minutes. Cool 1 minute before removing from pan.
© Crackerberries 2014
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