| 1. |
Preheat oven to 350 °F (175 °C) and grease or line a muffin pan. |
| 2. |
In a large mixing bowl, add all dry ingredients and blend well with a hand whisk. |
| 3. |
In a small bowl, add all wet ingredients and stir together. |
| 4. |
Pour the wet ingredients into the bowl with the dry ingredients and gently whisk together until blended. Stir in blueberries. |
| 5. |
Scoop the batter into the muffin cups, filling them 3/4 full. Bake for 20-25 minutes or until golden brown and a toothpick inserted into the center comes out clean. |
| 6. |
Cool in pan 5 minutes, then remove to wire rack to cool completely. |
| 7. |
Note: may be stored in freezer. |
