Ingredients
1/2 cup all-purpose flour1/2 cup whole wheat flour1/3 cup sugar1-1/2 teaspoons baking powder1/4 teaspoon salt1/4 teaspoon ground nutmeg1 egg1/3 cup milk3 tablespoons vegetable oil1/2 teaspoon vanilla extract1 cup fresh blueberries
Preparation
In a bowl, combine the first six ingredients. Combine the egg, milk, oil and vanilla; add to the dry ingredients just until moistened. Gently fold in blueberries.
Fill greased or paper-line muffin cups two-thirds full. Bake at 375° for 25-27 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
