Blueberry muffins have always been my favorite. My mom used to buy the Duncan Hines mix and I was always put in charge of mixing them up. I can remember the exact brand because it was pretty much the only box mix we ever had around. We would occasionally have breakfast for dinner, sometimes pancakes or waffles, sometimes peppers and eggs served with those Duncan Hines blueberry muffins. Now, the combined taste of scrambled eggs and blueberry muffins instantly brings comforting memories of home.

This recipe is from my BH&G cookbook. I really wanted to try the ATK version, but that requires sour cream and I didn't have any. Maybe next time.

They're not too sweet, which I like, but if you like sweeter muffins try upping the sugar to 1/2 cup.

Adapted from the Better Homes & Gardens Cookbook
Makes about 12 muffins

1 cup all-purpose flour
3/4 cup white whole wheat flour
1/3 cup sugar
2 tsp baking powder
1/4 tsp salt
1 beaten egg
3/4 cup milk
1/4 cup cooking oil
3/4 cup fresh or frozen blueberries (preferably wild)

Preheat oven to 400F and grease or line 12 muffin cups.

In a medium bowl combine flours, sugar, baking powder, and salt. Make a well in the center of flour mixture.

In another bowl combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened. Fold in blueberries.

Spoon batter into prepared muffin cups, filling each two-thirds full. Bake for 18-20 minutes or until golden and a toothpick inserted in centers comes out clean. Remove from muffin cups and cool slightly on wire rack. Serve warm.