It’s all about texture, and these muffins are perfect—not dense, but substantial, and just as delicious warmed up the next day.  They’re not the usual bakery-style blueberry offering; these are grainy, not “white” or strudely.  Inspired by Martha Stewart, it’s the first muffin recipe I’ve found that actually makes exactly 12 perfectly-sized (that is, normal muffin pan-sized) muffins.

Combine in a medium bowl:
10 Tbls. butter or oil, melted
1 tsp vanilla
2/3 cup sugar
2/3 cup milk
1 egg

Whisk together in a large bowl:
1 cup all-purpose flour
1/2 cup oatmeal
1/4 cup whole wheat flour
1 Tbls baking powder
1/4 tsp salt
1 tsp cinnamon

Preheat oven to 400 degrees and grease a standard 12-cup muffin pan.

Pour the wet ingredients into the dry, and add:
1 cup frozen blueberries (keep them frozen!)
1/4 cup chopped almonds
(use any combo of fruit and nut or filling desired, up to 1 1/4 cups).

Fold batter together, using as few strokes as possible—the least mixing necessary.

Fill cups with about 1/4-1/3 cup batter, bake for 17-19 minutes.