Moist Blueberry Muffins

This recipe taste just like the Starbucks one's. Took me a long time to get this right but its finally done. So yummy and moist. You can change this to your own taste. From whole wheat, organic, or what not. Even substitute butter with yogurt and it still taste the same. If you dont have Dairy Whey then just use sugar again. Tip: Bobs Red Mill makes the Dairy Whey.If you want an extra zip, try adding some lemon zest or almond flavoring. So yummy!

• Ready In: 38 mins
• Serves: 4-6
• Yields: 12 Muffins

Ingredients

• 1  cup whole wheat flour
• 2  tablespoons whole wheat flour
• 1  cup all-purpose flour
• 1 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon salt
• 1⁄4 ground nutmeg or 1⁄4 cinnamon
• 3⁄4 cup milk
• 1  large egg
• 1⁄2 teaspoon vanilla
• 1⁄2 cup butter (or Plain Yogurt, Applesauce, etc.)
• 1⁄2 cup sugar
• 1⁄2 cup  dairy  whey
• 1 1⁄2 cups blueberries (fresh or frozen)

Directions

1. Preheat oven to 400 degree's.
2. Blend milk, egg and vanilla in a bowl.
3. In a seperate bowl mix flour, baking powder, salt and nutmeg.
4. In a mixer put butter, sugar and blend until smooth.
5. Take turns adding wet and dry mixtures utnil completely mixed. .
6. Add blueberries but mix only a little.
7. Take a large spoon and spoon into cupcake papers.
8. Bake for 25-30 minutes or until golden brown. Poke fork into them and if it comes out clean, they are done.