Half Dozen Whole Wheat Blueberry Muffins

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 1.3 cups blueberries frozen thaw
• 1 large eggs 
• 0.5 cup flour all-purpose
• 0.3 cup milk 
• 0.3 tsp salt salted (use slightly less if using butter)
• 6 tablespoons sugar alternative your favorite
• 3 tablespoons butter unsalted softened
• 0.5 tsp vanilla extract 
• 0.5 cup flour whole wheat

Equipment

• bowl
• oven
• mixing bowl
• hand mixer
• muffin liners

Directions

1. Preheat the oven to 375 degrees and line a six muffin cups with paper liners. In a large mixing bowl, cream the butter, vanilla and sugar together with an electric mixer.
2. Add the eggs and stir until blended, then stir in the milk.In a separate bowl, mix the flours, baking powder, and salt. Stir it into the butter and sugar mixture, then stir in the frozen blueberries, being careful not to squash them (if they’re frozen, they’ll be fine!). Fill the muffin cups almost to the top and bake for 25 minutes, or until light brown. Makes 6 muffins.