1/4 c. butter
1/2 c. granulated sugar
1 egg beaten
3/4 c. milk
1/4 tsp. vanilla extract
1/2 c. whole wheat flour
1/4 c. bran
1 c. unbleached white flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 c. blueberries

Heat oven to 425 degrees.

Cream butter and sugar. Add beaten egg and stir to combine. Add milk and vanilla. Stir.

Combine flours and bran in a separate bowl. Reserve 1 tablespoon. Add remaining dry ingredients and stir.

Combine dry mixture with creamed butter. Stir to moisten but do not over mix.

Coat berries with reserved 1 tablespoon flour. Fold berries into batter. Bake in 12 greased muffin tins for 20 minutes.

I sometimes use more blueberries than called for and I also sprinkle a little sugar to brown to tops of the muffin.