Since we are moving in 19 days, we have an urgent need to eat everything in our freezer quickly. We have had two packs of blueberries in there forever it seems and I haven't known what I was going to do with them, until today.
After throwing around a few ideas we settled on Whole Wheat Blueberry Muffins.
None of the recipes I was coming across were exactly what I was looking for, so I decided to combine a few and see what we came up with- the result?
mmmmmmmmmmmmmm soooooooooo goooooooood!
CAN'T STOP EATING THEM.
Brett has had 3 in the past hour.. not a good thing considering we are both attempting to lose weight lol
4 cups stone ground wholewheat flour
4 teaspoons baking powder
2 teaspoon salt
1.5 cup sugar
1/2 cup melted butter
1.5 cup milk
3 cup frozen blueberries
4 table spoons of brown sugar with ½ teaspoon of cinnamon
In a large bowl mix together the flour, baking powder, salt and sugar. Mix the milk, eggs and butter together in the measuring cup and add all at once to the flour mix and stir. Add the blueberries and stir just enough to distribute them evenly.
Lightly sprinkle topping over muffins or loaf.
Bake at 350° F in a lightly greased muffin tins for about 25 minutes.
The Prep & Mix:
The Final Result: