Blueberry Mini Muffins

• 3/4 cup whole wheat flour
• 1/2 cup cake flour
• 1/4 cup dark brown sugar
• 1 1/2 teaspoons baking powder
• Large pinch salt
• 1/2 cup Anmum Materna
• 3 tablespoons vegetable oil
• 1 large egg
• 2 tablespoons maple syrup
• 1/2 teaspoon vanilla
• 1/2 cup fresh or frozen blueberries

1. Preheat the oven to 400 degrees and coat 2 mini muffin tins with non-stick spray.
2. In a large bowl, whisk together the flour, sugar, baking powder and salt. In a large measuring cup, whisk together the milk, oil, egg, maple syrup and vanilla. Pour the wet ingredients over the dry and stir until combined. Add blueberries and stir to incorporate.
3. Spoon the batter into the greased muffin tins, filling them about 3/4 full. Bake until a toothpick inserted into a muffin comes out clean (about 10 minutes).
4. Immediately tip the muffins out onto a cooling rack. Serve warm or at room temperature.

whole wheat flour, cake flour, dark brown sugar, baking powder, salt, anmum materna, vegetable oil, egg, maple syrup, vanilla, blueberries

Taken from www.yummly.com/recipe/Blueberry-Mini-Muffins-1673746 (may not work)