Blueberry Muffins

You Will Need

3/4 cup all-purpose flour
3/4 cup white wheat flour or whole wheat flour
3/4 cup (or less!) granulated sugar
1/4 teaspoon fine sea salt
2 teaspoons baking powder
1/3 cup canola oil
1 large egg
1/2 cup milk; dairy or non-dairy 
1 1/2 teaspoons vanilla extract
​1 cup fresh or frozen (unthawed) blueberries

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Makes 8 big-topped muffins / 10 standard muffins / 20-22 mini muffins
 

What To Do

Preheat oven to 400 degrees.
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For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups. Fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake evenly.
Whisk the flour, sugar, baking powder, and salt in a large bowl.
Add oil to a measuring container that holds at least 1 cup. Add the egg then fill the container to the 1-cup line with milk (1/3 to 1/2 cup milk). Add vanilla and whisk to combine.

Add milk mixture to the bowl with dry ingredients then use a fork to combine. Do not over mix. The muffin batter will be quite thick. Fold in the blueberries.

Divide the batter between muffin cups. (If making big-topped muffins, the batter will come to the tops of the paper liners). 

Bake muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer to a cooling rack.
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To store, place them in a plastic bag, seal, and store at room temperature for 2 to 3 days. To freeze, wrap them tightly in aluminum foil or place them in freezer bags. Freeze for up to 3 months.

Source:  inspiredtaste.com