until muffins spring back to the touch. Cool completely before storing in an airtight container.
Note: For extra fruitiness, double the blueberries. Simply toss one cup of berries with one additional tablespoon of whole-wheat pastry flour. Gently fold into the batter just before filling the muffin tins, then top with the remaining cup of berries as directed.
Yield: 12 muffins
More information
The USDA has more muffin recipes that are lower in sugar and fat than traditional bakery recipes.
