Sugar-Free Blueberry Muffins - cooking recipe

Ingredients

6 tablespoons butter, softened
1/2 cup honey
1 egg
1 teaspoon vanilla
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sifted all-purpose flour
1 cup sifted whole wheat pastry flour
1/2 cup milk (I used raw organic milk, slightly soured)
2 cups frozen blueberries

Preparation

Heat oven to 375 degrees F.
In large bowl, cream together butter and honey until mixture is creamy and smooth.
Beat in the egg.
Add the vanilla extract, baking powder and salt.
Sift and whisk together whole wheat pastry flour and all-purpose white flour.
Mix the flour and milk into the wet mixture a little at a time alternately, mixing gently by hand.
Stir in blueberries.
Fill greased muffin tins with muffin mixture.
Bake 25-30 minutes until lightly browned.
Makes 1 dozen muffins.