Newfoundland Blueberry Muffins - cooking recipe

Ingredients

2 1/2 cups all-purpose flour
1 1/4 cups whole wheat flour
1 cup sugar
2 (1/4 ounce) envelopes fleischmann's fast rising yeast
1 teaspoon salt
1 cup water
1/2 cup milk
3/4 cup butter or 3/4 cup margarine
1 large egg
1 tablespoon vanilla extract
1 1/2 cups fresh blueberries (or frozen)

Preparation

In a large bowl, combine 1 cup all-purpose flour, 1 cup whole wheat flour, sugar, undissolved yeast, and salt.
Heat water, milk, and butter until very warm (120*F to 130*F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, vanilla, and 1 cup all-purpose flour; beat 2 minutes at high speed. Stir in remaining all-purpose flour to make a stiff batter.
Dredge blueberries in remaining 1/4 cup whole wheat flour; gently fold into muffin batter.
Fill 18 greased (2-inch) muffin cups 3/4 full. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 375oF for 20 to 25 minutes or until done.
Remove from cups; cool on wire rack. Enjoy!