Whole Wheat Blueberry Muffins

We are experiencing our first real snowfall this morning and it is quite lovely. There is something very peaceful about watching the snow fall, especially when inside, enjoying a hot cup of coffee and a warm blueberry muffin. Now that winter apppears to be here, I have been making fresh muffins in the morning. It seems to be the perfect way to start our day, especially when it's freezing cold outside. I discovered this recipe just the other day and cannot get enough of these muffins! They are packed with nutrients and incredibly good to eat...not to mention very simple to make. I hope you are warm and cozy wherever you are!

Whole Wheat Blueberry Muffins (recipe source)

2 tablespoons packed brown sugar
1/4 teaspoon cinnamon
3/4 cup skim milk

1/4 cup vegetable oil

1/4 cup honey

1 egg

1 cup all purpose flour

1 cup whole wheat flour

3 teaspoons baking powder

1/2 teaspoon salt

1 cup frozen organic blueberries - do not thaw! (I use Cascadian Farms...they are delicious!)

1. Heat oven to 400 degrees. Spray 12 regular sized muffin cups with cooking spray, or place paper baking cup in each muffin cup. Mix brown sugar and cinnamon. Set aside.

2. In large bowl, beat milk, oil, honey and egg with a spoon. Stir in flours, baking powder, and salt just until flours are moistened (batter will be lumpy). Gently fold in blueberries.

3. Divide batter evenly into muffin cups (cups will be full). Sprinkle with brown sugar mixture. Bake about 20 minutes or until golden brown. Immediately remove from pan.