How about blueberry muffins? They got FRUIT in them!

Whole Wheat Blueberry Muffins

Makes 12 muffins

What You Need!
1/2 cup (120 milliliters) neutral oil, such as grapeseed or canola, plus more for brushing the pan
1 cup (125 grams) whole-wheat flour
3/4 cup (94 grams) whole-wheat pastry flour, white whole-wheat flour or all-purpose flour
1 1/2 cups (212 grams) fresh or frozen (unthawed) blueberries
1 1/2 teaspoons baking powder
1 1/4 teaspoons ground cardamom
1/2 teaspoon baking soda
1/4 teaspoon fine salt
2 large eggs, at room temperature
1/2 cup (170 grams) mild honey
1/2 cup (123 grams) plain full-fat or low-fat yogurt
1 teaspoon vanilla extract
3 teaspoons demerara or turbinado sugar (optional)

What to do with what you need!

1. Position a rack in the middle of the oven and preheat to 350 degrees. Lightly brush a 12-cup muffin tin with oil (I used cupcake papers).
2. In a medium bowl, whisk together both flours. Place the blueberries in a small bowl. Take 1 teaspoon of the flour mixture and sprinkle it over the berries, tossing to coat evenly.
3. Add the baking powder, cardamom, baking soda and salt to the bowl with the flours and whisk to combine.
4. In a large bowl, whisk together the eggs, oil, honey, yogurt and vanilla until well combined. Add the dry ingredients to the wet and stir until just combined; do not overmix. Gently stir in the blueberries.
5. Evenly divide the batter into the prepared muffin pan. Tap the pan on the counter a few times to remove any air bubbles. Sprinkle the top of each with 1/4 teaspoon of the sugar, if using.
6. Bake for about 17 minutes, or until a wooden toothpick inserted in the center of one of the muffins comes out clean (I had to give them another 5 minutes). Let cool in the tin on a wire rack for 15 minutes, then run a butter knife around the muffins to loosen them and unmold. Serve warm, or let cool completely.

NOTE: The batter was very thick.

VERDICT: Do you have to ask?