I have been trying to make a double batch of muffins each weekend since school started. We enjoy a few hot out of the oven, save some for breakfasts early in the week, and freeze the rest for mornings when we need a fast meal. Last night I came up with this recipe that was a big hit with the family.
4 cups whole wheat flour (I prefer soft whole wheat)
2 T. baking powder
1 t. salt
½ t. cinnamon
1 stick butter, softened (1/2 cup)
2 c. whole milk (room temp is preferred)
3 eggs (room temp is preferred)
1 c. maple syrup (room temp is preferred)
1-2 cups blueberries (if frozen, defrost first)—you can substitute other berries
Mix dry ingredients and set ¼ cup of mixture to the side. Mix wet ingredients together in a separate bowl. Defrost berries if using frozen and mix the ¼ c of the flour mixture with the berries. This step helps to keep the berries from sinking to the bottom of the muffins. Mix all ingredients together and fill greased muffin cups. Bake at 325 for approx 20 minutes or until a toothpick comes out clean from center.