Blueberry Muffins

Last week my mom came over and we made these delicious Blueberry Muffins. There are lots of healthy ingredients in them, plus they taste yummy - you will have to try these and let me know what you think. Here's the recipe:

Note on margarine: For all cooking I now use Earth Balance Natural Buttery Sticks (79% vegetable oil spread) - they contain no trans fatty acids and are non-hydrogenated. I find them at our local Price Chopper.

1 cup sifted all-purpose flour
3/4 cup whole-wheat flour
1/4 cup ground flax seed
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
6 tablespoons margarine (see note below)
1 egg, lightly beaten
1 teaspoon vanilla extract
2 cups fresh or frozen blueberries
1/2 cup toasted walnut pieces

Preheat over to 400 degrees F.
Grease 12 3 x 1 1/4 inch muffin cup tin
Yields 12 muffins

Step 1 - combine dry ingredients into a large bowl
Flours, flax seed, sugar, baking powder, salt and toasted walnut pieces (once cooled)

Step 2 - combine wet ingredients in another bowl
Stir together milk, butter, egg, and vanilla until blended

Step 3 - Make a well in the center of the dry ingredients and add milk mixture. Stir just to combine. Stir in blueberries.

Step 4 - Spoon batter into the prepared muffin cups and sprinkle each muffin top with sugar. Bake for 20-25 minutes, or until a cake tester/toothpick inserted in center of one muffin comes out clean.

Remove muffin tin. Cool for 5 minutes before removing the muffins to a wire rack to finish cooling. Server warm or cool completely and store in an airtight container at room temperature. (These muffins also freeze well).