Our Favorite Blueberry Muffins

Our family loves blueberry season.  When we lived in Georgia our good friends the Murphy's invited us over every blueberry season to fill up our buckets with their home-grown blueberries.  My kids and I love those memories and I love looking back at the pictures of those days.  With each passing day I find myself wishing I could freeze time more and more often. 

On mornings when I need a break from making our favorite pancakes I often turn to this muffin recipe.  These taste "delicious" (the word my 6-year-old son uses to describe these muffins) whether you use fresh or frozen blueberries.  My favorite muffin (cookie) scoop makes it super easy to fill the muffin tins just right.

I love seeing all those pretty little blueberries inside.

Our Favorite Blueberry Muffins
Yield: 11-12 muffins

Note: You can easily make this recipe using 1 1/2 cups all-purpose flour instead of half all-purpose and half whole wheat.  You can also omit the wheat germ.  I prefer the way I've shared because it's healthier and I like sneaking in wheat germ whenever I can.  If you alter the recipe from how I've written you will not need as much milk.  Instead of filling it to the 1 1/4 cup line you will probably only need to fill it to the 1 cup line (so you will only need a 1-cup measuring cup instead of a 2-cup).  The batter is thick, but you don't want it too thick so you might need to adjust the amount of milk by just a little depending on the type of flour you use.

Ingredients
3/4 cup whole wheat flour
3/4 cup all-purpose flour, unbleached
1 tablespoon wheat germ
3/4 cup granulated sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup canola or vegetable oil
1 egg
2/3 milk, more or less
1 cup blueberries, fresh or frozen

Directions
Preheat oven to 400 degrees F.  Grease 12 muffin tins or lin with muffin liners.  Set aside

Whisk together flours, wheat germ, sugar, salt and baking powder in a large mixing bowl.  In a 2-cup measuring cup add your 1/3 cup oil and egg.  Then add your milk to reach the 1 1/4 cup line.  Make an indent in the center of your dry mixture and pour your wet mixture into your dry mixture.  With a wooden spoon or large rubber spatula, stir the two together until just combined.  Fold in the blueberries.

Scoop the batter into the muffin tins.  I love using my favorite muffin/cookie scoop.  It works perfect every time I make muffins.

Bake in your preheated oven for 20-22 minutes.  Let cool in pan for 5 minutes before removing to a cooling rack and allowing to cool the rest of the way.

Recipe Source:  adapted from allrecipes.com.