Blueberry Muffins

The boys and I are in the Kansas City area this weekend for a big Geocaching picnic.  Since we would be eating many meals out during our time away, we decided to bring our own muffins, yogurt and fruit (our hotel doesn't have a free breakfast.  boo.)  This is the second time I've made these blueberry muffins and this recipe is a "make again." I found the original recipe in King Arthur's Flour 100th Anniversary cookbook, and also on their website. (King Arthur's Flour basic muffin recipe)  I changed it up a little bit (does that surprise you???)  Enjoy~

Blueberry Muffins

1 cup whole wheat flour

1 cup all purpose flour
1/2 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 cup fat free, plain yogurt
1/4 cup olive oil
1 egg

1 egg white

1 t. vanilla

1-1/2 c. blueberries

Preheat your oven to 500°F.

Blend together the dry ingredients as long and as vigorously as you want.

Beat the liquid ingredients together -- yogurt, oil, vanilla, and eggs -- until they are light. If you have a 2-cup liquid measure (one with a lip above the 2-cup mark) it makes mixing the liquid ingredients very easy.

Spoon the blueberries into the flour mixture and mix until the blueberries are coated with flour.  This will help the blueberries stay afloat in the batter and not sink to the bottom while baking.

Pour wet ingredients into dry ingredients. Take a fork or wire whisk and blend the two for 20 seconds -- no more! The secret to light and tender muffins lies in this final blending. It's OK if you've left some lumps that look as if they want more stirring; they really don't. So, no matter how hard it is, resist the impulse.

Fill cups of a lightly greased muffin tin two-thirds to three-quarters full. Place muffins in the oven and immediately drop temperature to 400°F*. Bake for 15 to 20 minutes, or until muffins test done. Yield: 12 muffins, 24 mini-muffins, or six "crown" muffins.