• 1 1/2 sticks unsalted butter, melted
  • 2 cups whole wheat flour
  • 2 large eggs
  • 1/2 cup milk
  • 1/2 teaspoon vanilla extract
  • 3.4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1- 1/2 cups blueberries
  • 3/4 cup chopped pecans

This is a quick and easy muffin recipe.  Feel free to substitute the blueberries and pecans with your choice of fruit and nuts.

Directions:

  1. Preheat oven to 375 degrees.  Spray a 12 muffin tin with Bakers Choice cooking spray.
  2. In a small bowl, whisk together butter, eggs, milk and vanilla.
  3. In a separate bowl mix whole wheat flour, sugar, baking powder, salt and cinnamon with a whisk.
  4. Make a well in the center of the dry ingredients and pour the egg mixture.  Stir gently with a rubber spatula until moistened.
  5. Add blueberries and pecans, combine.  Do not overmix.
  6. Spoon batter into prepared muffin tins, filling about 2/3 full. (ice cream scoop if perfect for this)
  7. Bake 15-20 minute or until a toothpick inserted in center of a muffin comes out clean.