Newfoundland Blueberry Muffins

Made with rapidrise yeast, these are so good! adapted from fleishmanns yeast site.

In a large bowl , combine 1 cup all-purpose flour , 1 cup whole wheat flour , sugar , undissolved yeast , and salt.

Heat water , milk , and butter until very warm.

Gradually add to flour mixture.

Beat 2 minutes at medium speed of electric mixer , scraping bowl occasionally.

Add egg , vanilla , and 1 cup all-purpose flour.

Beat 2 minutes at high speed.

Stir in remaining all-purpose flour to make a stiff batter.

Dredge blueberries in remaining 1 / 4 cup whole wheat flour.

Gently fold into muffin batter.

Fill 18 greased muffin cups 3 / 4 full.

Cover.

Let rise in warm , draft-free place until doubled in size , about 1 hour.

Bake at 375of for 20 to 25 minutes or until done.

Remove from cups.

Cool on wire rack.

Enjoy !.

all-purpose flour, whole wheat flour, sugar, fast rising yeast, salt, water, milk, butter, egg, vanilla extract, fresh blueberries