When it is summer, and blueberries are in abundance, blueberries are thrown in salads and pancakes and coffee cakes and orcourse muffins. It is also the only fruit my younger son eats without a fuss. I make many different versions of blueberry muffins; some with butter or oil, buttermilk or regular milk, sugar or honey. This recipe is with oil, milk and honey. It is not very sweet, and perfect for breakfast or brunch. Add a quarter cup of sugar if you would like it sweeter. I sometimes make a crumb or butter, flour and sugar and top muffins to give it a crunch and makes it a dessert. This recipe I adapted from horn of the moon cookbook.

Ingredients

• 1 cup whole wheat flour
• 1 3/4 cup white flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup vegetable or canola oil
• 1/2 cup honey
• 2 eggs
• 1 tsp vanilla
• 1 cup milk (I used almond milk)
• 1 1/2 -2 cups blueberry
• 1 tbsp sugar (to sprinkle on top)

Directions

• Preheat oven to 400ºF ( 200ºC)
• Sift together the flour, salt and baking powder
• In another bowl, whisk eggs, milk, oil,vanilla and honey
• Stir the dry ingredients with wet ingredients.
• Add blueberries
• Do not overmix, just stir enough to moisten
• Sprinkle some sugar on top (optional)
• Bake for 20-22 minutes