1c all-purpose flour
1c whole wheat flour
2/3c brown sugar
3t baking powder
1/2t sea salt
8T oil [I used grapeseed]
1 t vanilla
2c fresh blueberries
Yield: 12 muffins
In a bowl, combine the first six ingredients. Combine the egg, milk, oil and vanilla; add to the dry ingredients just until moistened. Gently fold in blueberries. Fill greased or paper-line muffin cups two-thirds full. Bake at 375 degrees F for 25-27 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Original recipe found at AllRecipes.com
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