Blueberry Muffins


I love that this recipe has almost double the rest of recipes in the number of blueberries.  I got the best deal on blueberries at the farmer’s market last week, but that also means that I have a ton!  I also used whole wheat to try to make it a little healthier. 
1/2 cup butter, room temperature
1 1/4 cups sugar
2 eggs
2 cups (whole wheat) flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 1/2 cups fresh blueberries
3 tablespoons brown sugar
Preheat oven to 350°.
Using a 12 cup muffin pan, spray, flour, or line your pan.
Using a large mixing bowl, cream the butter and sugar until fluffy.Adding one egg at a time, beat well.
In a separate small bowl, thoroughly mix your dry ingredients: whole wheat flour, baking powder, and salt.
Add the dry ingredients and milk, alternating as you mix.
Fold in blueberries carefully.


Scoop the batter into the muffin tin.  Sprinkle the tops with brown sugar.


Bake for about 25-30 until lightly brown and puffy.



Original Recipe:

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