Antioxidant Muffins

Makes 6-8 muffins


1 cup whole wheat flour
1/3 cup brown sugar
1/2 tsp baking powder
1/3 cup pecans, chopped
1/4 tsp salt
1 cup blueberries
1/4 cup almond milk
1 large egg


Preheat oven to 350°F (175°C, gas 4).
Combine flour, sugar, baking powder, pecans, and salt. In a separate bowl, lightly beat egg and almond milk. Combine dry and wet ingredients.
Pour batter into paper muffin cups. Bake for 30-40 minutes, then transfer muffins to a cooling rack. Serve warm.