Blueberry Whole Wheat Muffins

Muffins continue to be high on the request list at our house. And, after our whole wheat banana muffin and corn muffin success, I have continued to try to create moist, healthy muffins. Frozen blueberries are great to keep in the freezer, as they are so much less expensive than fresh ones. And, my kids still love them. I also always have buttermilk since pancakes are common here, too. And the buttermilk is the secret to keeping these tasty and low in fat. Eat these muffins fresh or freeze them, as they don't keep as well due to the low fat content. A friend also suggested throwing in a mashed banana, too.

Adapted from the Joy of Cooking

Blueberry Buttermilk Whole Wheat Muffins

1 cup whole wheat flour and 1 1/2 cups white flour, mixed together

1/2 cup white sugar

2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

zest of one lemon

1 large egg, lightly beaten

1 cup buttermilk

2/3 cup oil

1 tsp vanilla

2 cups frozen or fresh blueberries (no need to defrost!)

Preheat the oven to 375 and grease your muffin tins. Mix the dry ingredients together. Mix the wet ingredients together, along with the lemon zest. Mix the dry and wet ingredients together. Gently fold in the blueberries so your batter doesn't take on a grey tinge. Bake about 20 minutes. Cool in the tins for a few minutes, and then take out of the tins and cool on racks.

12 muffins