Whole Wheat Organic Blueberry Muffins

My kiddos asked me for some blueberry muffins and I wanted to go to the wine festival sooo guess what I was doing on a Sunday morning...Making the best blueberry muffins we've ever eaten. They were so good that I had to go buy more blueberries to make another batch that evening. 

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!