1 c. Sugar
2 eggs
1/2 c melted butter
1/2 t. almond extract or 1 t. vanilla extract
2 c whole wheat flour or 1 c. whole wheat and 1 c. white flour
1/2 t. salt
1 t. baking powder
2. c. blueberries
2-4 T. buttermilk or regular milk (if the dough seems too dry)
Preheat oven to 350 degrees F. Mix eggs, butter, sugar, and almond or vanilla extract. Add flour, baking powder and salt. Combine. Gently stir in blueberries. Fill oiled tins in the muffin pan 3/4 full and bake for 20 to 25 minutes. Bake mini muffins 15-17 minutes. (Watch) Do not overfill because they puff up pretty high.
2 eggs
1/2 c melted butter
1/2 t. almond extract or 1 t. vanilla extract
2 c whole wheat flour or 1 c. whole wheat and 1 c. white flour
1/2 t. salt
1 t. baking powder
2. c. blueberries
2-4 T. buttermilk or regular milk (if the dough seems too dry)
Preheat oven to 350 degrees F. Mix eggs, butter, sugar, and almond or vanilla extract. Add flour, baking powder and salt. Combine. Gently stir in blueberries. Fill oiled tins in the muffin pan 3/4 full and bake for 20 to 25 minutes. Bake mini muffins 15-17 minutes. (Watch) Do not overfill because they puff up pretty high.
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