Whole Wheat Blueberry Muffins

1/2 C. milk

1/4 C. sour cream

1/4 C. butter, melted

1 egg

1 C. whole wheat flour {I use King Arthur’s}

1/2 C. unbleached all purpose flour

1/4 C. sugar

1/2 C. honey

2 tsp. baking powder

1/2 tsp. salt

1 C. blueberries {fresh or frozen}

Directions

• Heat oven to 400 degrees and line muffin cups with paper baking cups or grease bottoms of the pan.
• In a large bowl beat milk, melted butter, and egg until combined.
• Stir in flour, sugar, baking powder, and salt.  Be careful not to over mix, just stir until moistened.
• Fold in blueberries {I used frozen}
• Divide batter evenly among muffin cups.
• Bake 20 to 25 minutes or until golden brown.  {Your kitchen will smell heavenly!}

This muffin isn’t very sweet, but I really liked it that way. The blueberries take center stage in this recipe.

* These are GREAT to freeze and pack for mid-morning snacks.