Blueberry Muffins

• 1 3/4 cup whole wheat pastry flour (available in health food stores)*
• 3/4 cup sucanat (natural evaporate sugar cane juice, available in health food stores)
• 4 teaspoons baking powder
• 3/4 cup kefir or buttermilk
• 1 teaspoon vanilla extract
• 1/2 cup vegetable oil (use a cold pressed oil, like safflower)
• 1 cup blueberries, fresh or frozen**

1. Preheat oven to 400 degrees. Prepare muffin tin by greasing or line with paper cupcake liners.
2. In a large bowl, mix together the dry ingredients and make a well in the center. In another bowl, mix together wet ingredients till well blended. Now add the wet ingredients to the dry ingredients, mixing till just combined; do not over mix.
3. Gently fold in the berries and spoon batter into prepared muffin tins, 3/4 full. Bake for 18 to 20 minutes, or until cooked through. Cool for 5 minutes in the tin, then move to a wire rack to finish cooling.

*Whole wheat pastry flour is softer and finer than regular whole wheat flour, resulting in a nicer textured muffin.

**To keep blueberries from sinking to the bottom of the muffin pan, toss with a tablespoon of flour before adding to your batter.