Whole wheat Blueberry Muffins

I have been baking these muffins for 30 years.  Today I'm sharing the recipe.
They are delightful.  Not too sweet.  Just a nice touch of Natural sweetness loaded with blueberries.

I do not use muffin wrappers because I like the muffin to be toasted all the way around.


 WHOLE WHEAT BLUEBERRY MUFFINS

1 Cup All- purposed unbleached flour
3/4 Cup Whole Wheat flour *
1/2 tsp (scant) salt
2 tsp. baking powder
1/2 Cup sugar
2 eggs
1/4 Cup melted butter
3/4 Cup Sour cream ( Sometimes I use half sour cream/ half plain unsweetened yogurt)
1 1/2 Cup fresh or frozen blueberries

Mix flour, salt and baking powder, sugar together.  In a separate bowl beat eggs, add butter and sour cream/yogurt.  Combine liquid with dry ingredients, stirring only long enough to moisten dry mixture.  Rinse Blueberries, then fold into batter.   Batter will be thick.   GREASE and Fill 12 regular muffin cup pan.   Bake at 400* for 20 minutes  or until toothpick comes out clean from center of muffin.

YUM-YUM    Nice toasted muffins loaded with Blueberries topped with a pat of butter!

Bet you can't eat just one : )

* Whole Wheat flour should be stored in the refrigerator to preserve the natural Vit. E oil.

ENJOY!   

Janita