Whole Wheat Blueberry Muffins

Hey Guys, I need a to ask you for a favor.  I am breezing through my summer reading list at an alarming pace.  I need you to give me some reading recommendations.  I love to read.  I will try any genre, any author, and any subject.  My current favorite authors are Lori Foster and Christine Feehan.  My past favorite authors include Mercedes Lackey, Laurell K. Hamilton and Johanna Lindsey, among many others.  I have been reading  Johanna Lindsey since I was 16.

If I don’t get some recommendations, you are going to force me to read the two last resort books on my list, Stephen King’s It and The Dark Tower series.  You will be responsible for my nightmares and my being too frightened to sleep.

Just kidding, you won’t be responsible that I am a total wimp.  I haven’t read a Stephen King novel since The Stand.  I don’t know if I want to read It before the new movie comes out or after.  For that matter, I don’t know if I want to see the new movie at all.  It will either be awesome or it will totally destroy one of my favorite movies/ miniseries of my childhood. Tim Curry’s Pennywise is the reason I never, ever walk over storm drains.

So while you are busy finding ways to feed this girl’s never ending appetite for the written word, I am going to go into the kitchen to make some muffins to go with my reading time tea.

• Difficulty: Easy
• Print

6 TBS all-purpose flour
6 TBS whole wheat flour
1 1/2 tsp baking powder
1/4 tsp salt
1/4 cup well packed brown sugar
3/4-1 cup fresh or frozen blueberries
1/4 cup milk
1/4 cup melted butter or canola oil
3 TBS lightly beaten eggs

Spray a muffin pan with non-stick cooking spray; set aside. In a medium bowl, combine the flours, baking powder, salt,brown sugar, and blueberries, mix well, being careful not to mash the blueberries. In another bowl, combine the milk, butter or oil, and egg. Mix the wet ingredients with the dry ingredients, mix until just moistened. Fill the cups 2/3 full. Bake at 400 degrees for 15- 25 minutes or until golden. Remove from the tin and allow to cool.

Adapted from the Great Whole Grain Bread Cookbook