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Blueberry Cheese Muffins

Blueberry Cheese Muffins
 
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Nutrition Information
  • Serves: 12
  • Serving size: 117g
  • Calories: 280
  • Fat: 9g
  • Saturated fat: 5g
  • Trans fat: 0
  • Carbohydrates: 42g
  • Sugar: 16g
  • Sodium: 175mg
  • Fiber: 1.5g
  • Protein: 8g
  • Cholesterol: 63mg
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
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Ingredients
Dry:
  • 1-1/2 cups whole wheat flour
  • 1-1/2 cups unbleached white flour
  • 1 TBL baking powder
  • ¼ tsp salt
Wet:
  • ¾ cup sugar
  • 3 eggs
  • 1 cup milk (or buttermilk)
  • 1 tsp vanilla extract
  • ¾ stick butter at room temperature (if it's cold, microwave 5 seconds on each side to soften)
Other:
  • 2 cups frozen blueberries
  • 1 cup grated mozzarella, Vermont ceddar, or other cheese
Instructions
  1. Preheat oven to 400 degrees.
  2. Beat butter until creamy. Beat in sugar until light and fluffy. Add eggs, one at a time. Stir in baking powder and salt.
  3. Mash half of the blueberries and stir them in, along with the grated cheese. Stir in the whole wheat flour. Stir in ½ the milk. Stir in the white flour. Stir in the rest of the milk. Stir in the remaining blueberries.
  4. The batter will be very moist, like a pancake batter (wonder what kind of pancakes this would make?). Pour it into the muffin tins and bake for 30-40 minutes.

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