Whole Grain Blueberry Muffins with stone ground flour

I love a good blueberry muffin.

I think muffins are the perfect mid morning snack but they need to be wholesome if I’m really going to enjoy them.

The key to a tasty and nutritious muffin is to use great flour which we have in abundance thanks to Speerville Flour Mill. Based in New Brunswick, Speerville Flour Mill grinds Maritime-grown wheat and sources all sorts of other wonderful products from near and far.
This recipe for blueberry muffins appeared in the local paper a few weeks back and has ousted my old standby. Try these with the stone ground whole white or spelt flour for the most delicious flavour and extra nutrition.  Be sure to use local blueberries.

 

 

Make 12 muffins

1 ½ cups flour (stone ground spelt or whole white)

¾ cup brown sugar

1 ½ tsp baking powder

¼ tsp salt

1/3 cup oil

1/3 cup milk

2 eggs, beaten

1 tsp vanilla

1 cup blueberries

Combine wet ingredients in one bowl and the dry ingredients in another. Add wet to dry and mix gently, just until combined. Fold in blueberries and spoon into prepared muffin pans.

Bake @ 375 for 15-20 minutes.