WHOLE-WHEAT BLUEBERRY MUFFINS WITH HONEY AND CARDAMOM

Makes: 12 muffins

1/2 cup (125 mL) neutral oil, such as grapeseed or canola, plus more for brushing the pan 1 cup (250 mL/125 g) wholewheat flour

3/4 cup (180 mL/94 g) wholewheat pastry flour, white wholewheat flour or all-purpose flour 1 1/2 cups (375 mL/212 g) fresh or frozen blueberries (unthawed)

1 1/2 tsp (7 mL) baking powder 1 1/4 tsp (6 mL) ground cardamom

1/2 tsp (2 mL) baking soda 1/4 tsp (1 mL) fine salt 2 large eggs, at room temperature

1/2 cup (125 mL/170 g) mild honey

1/2 cup (125 mL/123 g) plain full-fat or low-fat yogurt

1 tsp (5 mL) vanilla extract 3 tsp (15 mL) demerara or turbinado sugar (optional)

1. Position a rack in the middle of the oven and preheat to 350 F (180 C). Lightly brush a 12-cup muffin tin with oil.

2. In a medium bowl, whisk together both flours.

3. Place the blueberries in a small bowl. Take 1 tsp (5 mL) of the flour mixture and sprinkle it over the berries, tossing to coat evenly.

4. Add the baking powder, cardamom, baking soda and salt to the bowl with the flours and whisk to combine.

5. In a large bowl, whisk together the eggs, oil, honey, yogurt and vanilla until well combined. Add the dry ingredients to the wet and stir until just combined; do not overmix. Gently stir in the blueberries.

6. Evenly divide the batter into the prepared muffin pan. Tap the pan on the counter a few times to remove any air bubbles. Sprinkle the top of each with 1/4 tsp

(1 mL) of the sugar, if using.

7. Bake for about 17 minutes, or until a wooden toothpick inserted in the centre of one of the muffins comes out clean. Let cool in the tin on a wire rack for 15 minutes, then run a butter knife around the muffins to loosen them, and remove them from the pan. Serve warm, or let cool completely.

Storage: The muffins can be refrigerated in an airtight container for up to 3 days, or individually wrapped and frozen for up to 3 months.