Semi-healthier blueberry muffins

We have been craving blueberry muffins for WEEKS. These muffins are quick and delicious. Holy Cow. I have been dreaming about them all day! The two I had for breakfast just weren't enough!!

Whole Wheat Blueberry Muffins
source: king arthur flour

Ingredients

• 2 1/4 c white whole wheat flour
• 3/4 c brown sugar
• 3/4 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1 c blueberries, fresh or frozen
• 1 tsp vanilla extract
• 1/3 c vegetable oil
• 1 1/2 c buttermilk or plain (not Greek) yogurt
• cinnamon-sugar or coarse white sparkling sugar for topping, optional

Directions

1. Preheat the oven to 400°F. Lightly grease the cups of a standard muffin pan; or line with paper baking cups, and grease the paper cups.
2. Whisk together all of the dry ingredients, including the blueberries.
3. In a separate bowl, whisk together the vanilla, vegetable oil, and buttermilk or whey.
4. Pour the liquid ingredients into the dry ingredients, stirring just to combine.
5. Spoon the batter into the prepared muffin cups, filling them nearly full. A slightly heaped muffin scoop of batter is the right amount.
6. Sprinkle the tops of the muffins with coarse sparkling sugar or cinnamon sugar, if desired.
7.  Bake the muffins for 18 to 20 minutes, until a toothpick inserted into the middle of one of the center muffins comes out clean.
8. Remove the muffins from the oven, and after 5 minutes (or when they're cool enough to handle) transfer them to a rack to cool. Serve warm, or at room temperature. Store leftovers loosely wrapped at room temperature.