Blueberry muffins

2 1/2 cups of flour, use half white and half wheat
2 tsp baking powder
1tsp baking soda
1/2 cup to 3/4 cup dark brown sugar
2 eggs
1 1/3 cup buttermilk or yogurt lowfat, lowfat vanilla
can sub milk but add 2 tsp of vinegar.
1/4 cup canola oil
1 1/2 tsp vanilla extract
1.5 cups of blueberries

let batter sit 2-3 minutes before putting in muffin pan, this is so that the baking soda and the buttermilk interact, batter will become lighter.

mix dry ingredients
mix wet ingredients.
If using fresh berries mix them into the flour mixture before combining wet and dry
Bake at 375 for 25 minutes. Muffins are generous (big).

Serving Size: makes 12 muffins serving size one muffin

Number of Servings: 12

Recipe submitted by SparkPeople user JKNURSE.