This week- Blueberry

Healthy Whole Wheat Blueberry Cupcakes

Ingredients

• 2 cups whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• 2 large eggs, lightly beaten
• 1 cup milk
• ½ cup maple syrup
• 1 teaspoon vanilla
• 1-1/2 cups fresh or frozen blueberries

Preheat oven to 350°F. Line a 12-cup cupcake pan with cupcake liners and spray with non-stick cooking spray.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Make a well in the center of the flour mixture and add the eggs, milk, maple syrup and vanilla. Whisk until mixture is thick and well combined. Gently fold in the blueberries with a spatula or wooden spoon.

Divide mixture evenly among prepared cupcake liners, filling each one about ⅔ full. Bake for 13-15 minutes or until a toothpick inserted in the center of the cupcakes comes out with a few crumbs on it. Let cupcakes cool in pan for 10 minutes before transferring to a wire rack to cool completely.