My last batch of blueberry muffins was good, but I wanted to try something a little different this time. These are made with half whole wheat, and a little lemon – from an unorthodox source: pink lemonade!

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Whole Wheat Blueberry Muffins

1 cup whole wheat flour
1 cup all-purpose flour (or use all whole-wheat)
1/2 tsp baking soda
1/2 tsp salt
2 eggs
1/3 cup white sugar
1/3 cup brown sugar
1/3 cup vegetable oil
1 tsp vanilla
1/2 cup sour cream
1/3 cup pink lemonade*
1 – 1 1/2 cups blueberries (eg. 1 overflowing cup)

Stir together flours, soda and salt in a large bowl. In a separate bowl, beat eggs. Add sugars, oil, vanilla, sour cream and lemonade and beat smooth. Pour into a well in the dry ingredients. Add blueberries and stir gently just until combined. Spoon into greased muffin cups and bake at 400*F for 5 minutes. Reduce heat to 350*F and bake for another 10 or 15 minutes, until just barely done and top springs back when lightly touched. Remove from oven. Let cool a couple minutes, then remove muffins from tin (I use a plastic knife) and eat as soon as they’re cool enough. (But don’t burn your mouth on the hot blueberries!)

*I used what I had in the fridge – pink lemonade, made from frozen concentrate. You could use homemade lemonade instead, or substitute maybe 1 Tbsp lemon juice in some water (or milk).

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