blueberry muffins

I often make muffins for the kids. They are a good snack to send into school for lunch. Sometime they also get them for dessert. I tried tons of recipes and have finally come up with one that is a hit round here.

Blueberry Muffins
adapted from The Joy of Cooking
Makes: 2 dozen 2-inch muffins

1-1/2 cup all-purpose flour
1/2 cup whole wheat pastery flour
1 tablespoon baking powder
1/2 teaspoon salt

2 large eggs
1 cup milk
8 table spoons butter, melted
2/3 cup of light brown sugar
1 teaspoon vanilla

1-3/4 cup fresh blueberries

cinnamon sugar

Preheat oven to 400 degrees.

Either line or butter a 12-muffin pan.

In a large bowl mix together the two flours, salt, and baking powder. Take one tablepsoon of this misture and toss with the blueberries in another bowl and set aside.

In another bowl whisk eggs add melted butter and whisk. Then add the milk, sugar, and vanilla and whisk until combined.

Combine the liquid and flour ingredients with a few swift strokes, do not over mix. Fold in blueberries into the batter before the dry ingredients are completely moist.

Fill cups two-thirds full, sprinkle tops with cinnamon sugar and bake 18 to 25 minutes.