• 3/4 Cup Whole Wheat Floue
• 3/4 Cup All Purpose Flour
• 3/4 Cup Sugar
• 2 Tsp. Baking Powder
• 1/3 C. Canola Oil
• 1 Egg
• 1/3 C. Buttermilk
• 1 C. fresh or frozen blueberries
• Optional Streusel Topping:
• 1/4 cup brown sugar
• 2 TBSP butter cubed
• 2 TBSP + 1 1/2 tsp all purpose flour
• 3/4 tsp ground cinnamon

1. Whisk together the flours, baking powder and sugar. Combine oil, egg and buttermilk with the dry ingredients until well blended.
2. Fold-in blueberries and then pour into 12 greased muffin cups. Sprinkle with streusel topping (optional - see below) and bake at 400 degrees for 17 minutes.
3. Note: You may substitute All Purpose Flour for the whole wheat flour for a muffin that is lighter in texture - the whole wheat flour makes a slightly denser muffin that sticks with you a little longer!

My kids and coworkers love these muffins - they claim they are the best blueberry muffins they have ever had. My husband is not a blueberry fan so I've made this same muffin and replaced the blueberries with blackberries or chocolate chips and they are fabulous both ways!