If you have a strong-willed sweet tooth, you may not like this muffin. However if you’d like the accolades that come from serving muffins for breakfast, without the Mom-guilt; this whole wheat, low sugar recipe is terrific.
I also like the repeating 3/4 measure; making this a breakfast that I can make from memory.

Whole Wheat Blueberry Breakfast Muffins
  • 3/4 cup whole wheat flour
  • 2 Tablespoons sugar
  • 3/4 teaspoon baking powder
  • 3/4 cup milk
  • 1 egg, lightly beaten
  • blueberries

Preheat oven 375º
Grease a 12 count mini muffin pan.
Whisk together dry ingredients. In a separate bowl, whisk together egg and milk. Combine wet and dry ingredients, do not over mix. Drop a Tablespoon of batter into each muffin cup. Add a few berries to each muffin cup, top with more batter. Bake 10-15 minutes. As the recipe contains no oil, be careful not to over-bake. Too long in the oven will cause the muffins to be dry. Of course if this happens, all is not lost. The berries moisten the muffins nicely.

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