An age-old family recipe, these muffins can be prepared and enjoyed with little stress and much ease. This recipe can easily be adapted to become gluten-free. Newer-aged vegan and gluten-free muffin recipe here!

Yield: 12 muffins | Prep: 10 minutes | Bake: 20 minutes

INGREDIENTS

1 egg

1 cup milk

1/4 cup oil or melted butter, plus additional for tins

1/4 cup sugar or 2 tablespoons honey

2 cups whole wheat (or gluten-free) flour

3 teaspoons baking powder

1 teaspoon salt

1 cup Bow Hill frozen or fresh blueberries

Optional: 3 tablespoons Organic Heirloom Blueberry Powder may be mixed in to give these puppies a boost.

DIRECTIONS

Preheat the oven to 400°F and grease muffin pan well. Set aside.

In a large bowl, whisk egg. Then mix with milk, melted butter, and sugar or honey.

Gently top wet ingredients with flour, baking powder, and salt — mixing dry ingredients gently with your fingertips or a whisk, ensuring not to break through to the wet.

Now mix dry into wet until just incorporated. It's okay to leave a bit "lumpy," as it's important not to overmix. Gently fold in blueberries, and, if using, blueberry powder.

Scoop batter into each muffin tin, about three-quarters full.

Place in preheated oven for 20 minutes.

Get out a cooling rack while muffins are baking.

Remove from oven, set on rack, and check by inserting a butter knife into the highest part of the tallest muffin. If it comes out clean, they're done. If there is batter on the knife, place back into the oven for 2–3 minutes and check again.

Let cool 10 minutes before removing from the pan. Depending on the pan, they may just "pop" right out. If not, run a butter knife around each muffin and ease out.

Best served warm with a pat of butter.