recipelink.com Chat Room Recipe Swap - 2001-07-08
From: recipelink.com

Whole Wheat Blueberry Muffins
From: PJ Newland
Newsgroup: rec.food.recipes
Date: 6-25-96

These are my favorite any time muffins, good for potlucks as well as dinner or Sunday morning.

1 cup white flour
1 cup whole wheat flour
1/2 cup sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1 1/2 - 2 cups blueberries, fresh or frozen
1/2 cup butter or margarine, melted
1/2 cup milk
2 large eggs
1/2 tsp. vanilla

Combine dry ingredients in a bowl and stir. In a separate bowl, toss 1 Tbsp. of the dry ingredients with the berries; set aside. Stir eggs, milk and vanilla into the melted butter. Add the egg mixture to the dry ingredients and stir until well moistened. Fold in the berries (if you are using frozen berries, don’t thaw them - but they’ll make the batter turn purple and become very stiff). Spoon batter into 12 greased muffin cups. Sprinkle tops with a bit of sugar. Bake at 425 degrees for 15 - 20 minutes, until deep golden brown (fresh berries - check after 15 minutes, frozen will take about 20 minutes or maybe a bit more). Let muffins stand 5 minutes before removing from pans. These are wonderful warm and very good cold.