Hello there– Fresh warm muffins–a little post Christmas breakfast with the kids, crumbly, fruity muffins, not too sweet and nice and hot from the oven. I hope your breakfast includes muffins on your table these days too.
WHOLE WHEAT BLUEBERRY MUFFINS
1 cup all purpose flour
1 cup whole wheat flour
1/2 cup brown sugar + a little for topping
3 tsp. baking powder
1/2 tsp. salt
1/4 cup canola oil
3/4 cup milk
1 1/2 up blueberries*
In a large mixing bowl, stir together the 2 flours, 1/2 cup brown sugar, baking powder and salt. Then mix in the oil, milk and egg. Finally, gently fold in the blueberries.
Spoon the stiff batter into 10 to 12 muffin pans lined with paper liners– And sprinkle a bit of brown sugar onto the top of each one.
Pop them into a 375 degree oven for 18 to 20 minutes until they are browned and firm to the touch. Scrumptious hot from the oven with a smear of sweet butter and a mug of tea.
*I used the small organic frozen berries from Trader Joe’s– don’t defrost them ahead. Just stir them in frozen, so they don’t color the batter. Fresh berries would be grand if it were summer!