Whole Wheat Blueberry Muffins
Ingredients
- 1-1/2 cups all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 2 large eggs, room temperature
- 1 cup buttermilk
- 1/2 cup canola oil
- 2 cups fresh or frozen blueberries
Directions
- Preheat oven to 375°. In a large bowl, combine flours, sugar, baking powder, baking soda, salt and nutmeg. In another bowl, beat eggs, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in blueberries.
- Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick comes out clean, 18-20 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm.
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