Whole Wheat Blueberry Muffins

2 c. blueberries washed, stems removed
3 c. whole wheat flour (2 T. of it will be used to coat blueberries)
1 1/4 c sugar
4 1/2 tsp baking powder
1/2 tsp. baking soda
1/2 tsp salt
1 1/4 c. milk
1 c. butter, melted
2 eggs, lightly beaten(although this morning, I whipped the egg whites to peaks, and I think it made the muffins lighter)



Preheat oven to 400 degrees. Line muffin tin with papers. Toss blueberries with 2 T. of flour(from your 3 c.) and set aside. Sift the remaining flour, sugar, baking powder, baking soda, and salt together into a large bowl. Add the milk, butter and eggs and stir until just combined. Gently fold in the blueberries and spoon batter into the prepared muffin tins (I usually do about 1/3 c. worth). Bake for 20-25 min until tops are browned. Makes about 18 regular muffins.