1/2 cup milk
1/4 cup vegetable oil
1/2 cup honey
1 1/2 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup blueberries
Preheat oven to 400 degrees F. Prepare a 12 cup muffin pan with nonstick cooking spray.
Begin with a large bowl and 1 egg.
In a separate bowl, combine 1 1/2 cups whole wheat flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
Combine dry ingredients with wet ingredients, stirring just until flour is moistened.
Now the batter is done, and it's time to add the blueberries. Remember, my blueberries are in the freezer. There's a special rule about frozen blueberries and baking. Frozen blueberries should not be thawed. It is very important to just take them out of the freezer when you are ready to use them, measure, rinse, and drain. They should go right into the batter frozen.
For this recipe we'll need 1 cup of blueberries.
After the blueberries are mixed into the batter, divide the batter between the prepared muffin cups.
Remove muffins from oven and cool in pan for a few minutes.
Maybe I'd better have another one, just to be sure.