Ingredients
1 cup all-purpose flour
1 cup whole wheat flour
2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
2 egg
2/3 cup milk
1/4 cup and 2 tablespoons butter *melted*
1 teaspoon vanilla extract
2 cups fresh blueberries
1/2 tsp almond extract
1/2 tsp cinnamon
In a bowl, combine the first six ingredients. Combine the egg, milk, oil and vanilla; add to the dry ingredients just until moistened. Gently fold in blueberries. Fill greased or paper-line muffin cups 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.
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