Newfoundland Blueberry Muffins

http://www.breadworld.com/recipes

Classic breads

Makes 18 muffins

2- 1 / 2 cups all-purpose flour
1-1 / 4 cups whole wheat flour
1 cup sugar
2 envelopes Fleischmanns RapidRise Yeast
1 teaspoon salt
1 cup water
1 / 2 cup milk
3 / 4 cup butter or margarine
1 large egg
1 tablespoon vanilla extract
1-1 / 2 cups fresh or frozen blueberries

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 (120o to 130oF). 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 (2-inch) 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.


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