I love being able to grab a quick muffin on my way out the door in the morning. These muffins are almost overloaded with blueberries, making them a perfectly filling breakfast for a chilly morning.br
Ingredients
1 1/4 cup all-purpose flour
1 cup white whole wheat flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1 egg
3/4 cup sugar
3/4 cup Greek yogurt
1/4 cup milk
2 cups blueberries
Directions
Preheat oven to 375 degrees. Line a muffin tin with liners. In a large bowl, combine flours, baking soda and baking powder. Beat sugar with egg until fluffy. Add sour cream and mix until thoroughly combined. Add in milk and flour, alternately, until well mixed. Fold in blueberries. Fill the muffin tin 3/4 to the top. Sprinkle with turbinado sugar. Bake for 20 minutes until cooked through.
Makes approximately 1 1/2 dozen muffins
--Kim Cooper--
