1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 cups whole wheat pastry flour
1/2 cup white whole wheat flour
1 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1 cup blueberries (fresh or frozen)
1 cup sugar
2 tsp pure vanilla extract
3/4 cup milk
Preheat oven to 375. Spray a 12-cup muffin pan with cooking spray; set aside.
In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time until well combined. Mix in vanilla.
With the mixer on low speed, add the flour and beat until just combine. Add milk, beating until just combined; do not overmix. Using a rubber spatula, fold in blueberries. Divide the batter evenly among prepared muffin cups.
Bake, rotating the pan halfway through, until the muffins are golden brown and a cake tester inserted in the center of one muffin comes out clean, about 20 to 25 minutes. Transfer the pan to a wire rack to cool 10 minutes. Serve warm or at room temperature.
from the kitchen of http://multiplydelicious.com