Blueberry Rye Muffins

1 c AP Flour
¾ c Rye Flour
1 c Sugar
⅔ T Baking Powder
¼ t Baking Soda
⅔ t Salt
¼ # Butter, Melted
½ c Milk
2 ea Egg
2 t Vanilla Extract
¼ t Pumpkin Spice
¼ t Cinnamon

1. Preheat oven to 350F and place baking cups into the muffin tin
2. Combine Milk, Eggs, Melted Butter, and Vanilla Extract in a mixing bowl, whisk until thoroughly homogeneous and set aside.
3. In an electric mixer bowl, add AP Flour, Rye Flour, Sugar, Baking Powder, Baking Soda, Salt, Pumpkin Spice, and Cinnamon.
4. Mix dry ingredients with the paddle attachment on low until thoroughly mixed.
5. Add Wet Ingredients and mix on medium until combined into a wet batter
6. Place a Tablespoon of wet batter in each of the Baking Cups
7. Add the Blueberries to the Mixing Bowl and mix on low until evenly distributed
8. Using a 2oz ice cream scoop, place 2 oz of the Blueberry Muffin Mix in each of the Baking Cups
9. Add 1 T of Demara Sugar to top each of the muffins
10. Bake at 350F for 15 minutes then rotate and bake for 10 more minutes.
11. Once the tops are golden, test with a Toothpick down the center to ensure the Muffin is fully cooked and if the Toothpick comes out clean remove the Muffins
12. Allow to cool to room temperature on the counter.
13. Remove and enjoy