Enjoy these whole wheat muffins flavored with berries that are ready in just 30 minutes.
* To substitute for buttermilk, use 1 tablespoon vinegar or lemon juice plus milk to make 1 cup.
Once the province of specialty food purveyors, good-quality dried blueberries are now commonly available in regular grocery stores, along with the equally popular dried cherries and dried cranberries. As the moisture evaporates during the drying process, the sweetness of the fruit intensfies, yielding a chewy, sweet morsel akin to a raisin and interchangeable in most recipes.
If you wish, use all whole wheat flour instead of the combined whole wheat and all-purpose flours. The muffins will take on a nuttier flavor, darker brown color and somewhat denser texture.
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