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.In a large bowl, slightly beat the egg. To the beaten egg, add milk, oil, and honey. In a separate bowl, combine whole wheat flour, baking powder, and salt. Whisk dry ingredients together. Combine dry ingredients with wet ingredients, stirring just until flour is moistened. Fold the
blueberries into the batter. Divide the batter between the prepared muffin cups. Bake in a preheated 400 degree F oven for 20 minutes or until golden brown. Remove muffins from oven and cool in pan for a few minutes. Then remove from the pan and continue cooling on a wire rack.
My blueberries have been in the freezer. There's a special rule about frozen blueberries and baking. Frozen blueberries should not be thawed. It is important to just take them out of the freezer when you are ready to use them, measure, rinse, and drain. Blot them with a paper towel if needed. They should go right into the batter frozen.
These are delicious, but I'd better have another one, just to be sure.