Whole Wheat Blueberry Muffins

Based on Lynn Kutner’s Blueberry Muffin recipe from Bountiful Bread

Prep Time: 10 minutes

Bake Time: 15 minutes to 25 minutes

Yield: 8 muffins

♦ I cup whole wheat flour

♦ 1 teaspoon baking soda

♦ 1/2 teaspoon ground cinnamon

♦ 1 generous cup fresh, frozen, or drained canned blueberries (if using frozen do not defrost them or your batter will turn purple)

♦ 1/8 teaspoon Kosher salt

♦ 1 egg

♦ 1/4 cup honey

♦ 1 Tablespoon oil or unsalted melted butter

♦ 1/2 teaspoon vanilla extract

♦ 1/2 cup plus 1 Tablespoon full fat plain Greek yogurt, sour cream or ½ c buttermilk

Preheat oven to 375 degrees.  Grease and flour 8 muffin cups, or place 8 muffin cup liners inside.

Combine whole wheat flour, baking soda, cinnamon and salt in a bowl.  Be sure to crush the soda with a spoon or sift it to eliminate lumps. Gently stir in the blueberries

In another bowl, beat the egg with the honey and oil or butter.  Add the vanilla and Greek yogurt (or sour cream/buttermilk) and beat well.

Pour the liquids over the dry flour/blueberry mixture and stir gently to combine. Divide the mixture evenly among the 8 muffin cups.

Bake for 15-18 minutes if using fresh or canned blueberries, or if using frozen blueberries bake for 20 to 25 minutes at 375 degrees, or until a toothpick inserted comes out dry.

VARIATIONS:

Apple muffins – substitute 1 large, grated apple for the blueberries.  Increase the cinnamon to 3/4 teaspoon and add a dash of nutmeg if desired.

Banana Muffins – omit the cinnamon.  Substitute 2 very ripe, medium size mashed bananas (1 cup of pulp) for the blueberries.  Add 1-2 drops of almond extract if desired.