Whole Wheat Spiced Blueberry Muffins

Whole Wheat Spiced Blueberry Muffins

2 cups whole wheat flour

1/2 cups brown sugar, packed

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. ginger

1/2 cups melted butter or oil

1/2 cups buttermilk

2 eggs

1 tsp. vanilla

1 1/2 cups frozen or fresh blueberries

1 Tbsp. flour (for blueberries)

sugar for tops

Heat the oven to 375 degrees. Grease or line the muffin tins.

In a large bowl, whisk flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.

In another bowl mix the butter, buttermilk, eggs and vanilla. Mix the wet and dry ingredients together.

Toss the blueberries with the flour.

Gently stir into the batter.

Fill up the muffin cups.

Sprinkle the tops with sugar.

Bake 18 to 22 minutes. A toothpick will come out clean.

Cool in pans for a few minutes. Turn onto a rack.

Makes 12.