1. In a large bowl, combine 1 cup all-purpose flour, 1 cup whole wheat flour, sugar, undissolved yeast, and salt. 2. Heat water, milk, and butter until very warm (120*F to 130*F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, vanilla, and 1 cup all-purpose flour; beat 2 minutes at high speed. Stir in remaining all-purpose flour to make a stiff batter. 3. Dredge blueberries in remaining 1/4 cup whole wheat flour; gently fold into muffin batter. 4. Fill 18 greased (2-inch) muffin cups 3/4 full. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. 5. Bake at 375oF for 20 to 25 minutes or until done. 6. Remove from cups; cool on wire rack. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
