1½ cups all-purpose flour
1-cup whole-wheat flour (stone ground preferred)
1 cup Imperial Sugar/Dixie Crystals granulated sugar
2 tsp. Baking powder
½ tsp. Baking soda
¼ tsp. Salt
1 tsp. Ground cinnamon
1-cup buttermilk (nonfat is fine)
1/3-cup vegetable oil
2 large eggs
1½ tsp. Vanilla extract
1 cup frozen unsweetened blueberries
Imeprial Sugar/Dixie Crystals granulated sugar, for sprinkling
Preheat oven to 400° and arrange rack to center of oven. Line 18 standard (2½ “) muffin cups with paper liners and set aside. Whisk together flours, sugar, baking powder, baking soda, salt and cinnamon in a large mixing bowl until well blended. In a separate bowl, whisk buttermilk with vegetable oil, eggs and vanilla until smooth, then pour over dry ingredients. Stir by hand until batter is just moistened, then fold in frozen blueberries (do not defrost). Divide batter evenly among the lined cups. Sprinkle tops lightly with additional granulated sugar. Bake in preheated over for 18-20 minutes or until muffins spring back if lightly pressed in their centers. Yield 18 muffins.
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