Blueberry Muffins
1 1/2 cups Organic Whole Wheat (Sprouts-Bulk)
3/4 cup of organic sugar (I used C&H brand)
2 tsp Aluminum free baking powder
1/2 tsp Himalayan Pink Sea salt
1/3 cup vegetable oil or Coconut oil
1 large farm egg or organic from the store is fine
1/3 -1/2 cup of organic milk (I used whole milk)
1 1/2 tsp 100% Pure vanilla (I used my homemade vanilla)
a little over 1 cup of organic blueberries (I used Cascadian farms)
Preheat oven 350 degrees
Add all dry ingredients to a small bowl. Combine oil, egg in the measuring cup and fill with milk to the 1 cup line. Add Vanilla and wisk until combined. Add milk mixture to the bowl of dry ingredients and stir with a fork until mixed well. Then fold in the bluberries.
The mixture will be slightly thick, if it's too thick then add about a tbs more of milk to batter. Line the cupcake pan with paper liners. Use an ice cream scoop and fill each cup with a scoop of mixture. Sprinkle sugar on top of each muffin. This should be enough for about a dozen muffins.
Bake for about 15-20 minutes
These are probably the most moist and bluberry filled muffins you'll ever have! Enjoy!