These are my blueberry muffins.
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/3 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/3 cup milk
3 tablespoons vegetable oil
1/2 teaspoon vanilla extract
1 cup fresh blueberries
Combine the first six ingredients in a large bowl. Combine the egg, milk, oil and vanilla in a smaller bowl. Add to the dry ingredients just until moistened. Gently fold in blueberries. Fill greased or paper-lined muffin tins two-thirds full. Bake at 375 degrees F for 25-27 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Don't forget to vote (hopefully for me) in the "Colours of the Rainbow Contest" Week 5: Blue.
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