Blueberry muffins are a delicious, breakfast staple – better when they are mini and whole wheat so they’re “healthy” (but really, it’s just a small, naked cupcake…) It is safe to say we inhaled these pretty quickly.

Ingredients

• 1 c sugar
• 2 eggs
• 1 stick butter, softened
• 2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 tsp vanilla
• 2 c whole wheat flour
• 1/2 c whole milk
• 3 cups blueberries (or more, if you’re feeling wild)
• sugar for topping

Instructions

1. Preheat the oven to 350. Grease a standard muffin tin or mini muffin tin.
2. In a mixing bowl, beat together the butter, sugar, milk, vanilla and eggs until well combined.
3. In a separate bowl, whisk together the flour, salt, and baking powder.
4. Add the dry mixture slowly to the butter mixture, making sure it is well-incorporated.
5. Hand mix in the blueberries.
6. Fill muffin tins about halfway, sprinkle sugar on the top.
7. Bake for 22-28 minutes or until toothpick/knife in center comes out clean.
8. Serve warm with butter to die of happiness.