You’ll never taste the difference, but these moist, fluffy muffins are healthier because they’re made with whole-wheat flour. And they’re loaded with tasty blueberries — an antioxidant superfood! The blueberries and whole-grain fiber both work to help fight gum disease.

Ingredients

• ½ cup lightly packed light brown sugar
• 1 tablespoon baking powder  
• ½ teaspoon ground cinnamon
• ½ teaspoon kosher salt
• 1 ½ cups plus 1 tablespoon whole-wheat flour

• 1 cup nonfat milk
• ¼ cup melted and cooled unsalted butter
• 2 large eggs
• 2 teaspoons pure vanilla extract   
• 1 cup fresh or frozen blueberries

Directions

1. Preheat oven to 400 F. Lightly coat a muffin tin with nonstick spray or line with paper liners.
2. In a large bowl, mix brown sugar, baking powder, cinnamon, salt and 2 cups flour.
3. In a separate bowl, whisk milk, butter, eggs and vanilla.
4. Make a well in the center of dry ingredients, add wet ingredients to the well, then stir until blended.
5. Toss blueberries with the remaining tablespoon flour, then fold into batter.
6. Divide the batter among the muffin cups. Bake for 18 to 20 minutes or until golden brown.  
7. Remove from oven and let cool in the pan for 10 minutes. 
8. Enjoy!

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