2 1/2 c. whole wheat flour
1/2 c. brown sugar
1/8 tsp. salt
2 tsp. baking powder
1 c. milk
1 egg, slightly beaten
2 tbsp. melted butter
1 c. fresh blueberries, optional

Combine dry ingredients in a mixing bowl; make a well in center of mixture. Add milk, egg and butter. Stir just enough to moisten dry ingredients. Fill greased muffin tins 2/3 full. Bake at 425 degrees for 20 minutes. Yield about 12 muffins.

You can bake these and store them in the freezer. Reheat in microwave or allow to thaw at room temperature.