Newfoundland Blueberry Muffins

Made with rapidrise yeast, these are so good! Adapted from Fleishmanns yeast site.

• Ready In: 20 mins
• Yields: 18 muffins

Ingredients

• 2 1⁄2 cups all-purpose flour
• 1 1⁄4 cups whole wheat flour
• 1  cup sugar
• 2 (1/4ounce) envelopes  fleischmann's fast rising yeast
• 1  teaspoon salt
• 1  cup water
• 1⁄2 cup milk
• 3⁄4 cup butter or 3⁄4 cup margarine
• 1  large egg
• 1  tablespoon vanilla extract
• 1 1⁄2 cups fresh blueberries (or frozen)

Directions

1. In a large bowl, combine 1 cup all-purpose flour, 1 cup whole wheat flour, sugar, undissolved yeast, and salt.
2. Heat water, milk, and butter until very warm (120*F to 130*F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, vanilla, and 1 cup all-purpose flour; beat 2 minutes at high speed. Stir in remaining all-purpose flour to make a stiff batter.
3. Dredge blueberries in remaining 1/4 cup whole wheat flour; gently fold into muffin batter.
4. Fill 18 greased (2-inch) muffin cups 3/4 full. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
5. Bake at 375oF for 20 to 25 minutes or until done.
6. Remove from cups; cool on wire rack. Enjoy!