Best Blueberry Muffins

• 1/2 cup butter, at room temperature
• 3-4 T. Agave syrup
• 2 large eggs
• 2 t. vanilla
• 2 t. baking powder
• 1/4 t. salt
• 2 cups frozen blueberries
• 1-1/2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup milk

Heat oven to 375 degrees F. Grease muffin tin; you can use a regular 12-cup or a 6-cup jumbo tin. In bowl, mix butter until creamy; add Agave syrup and beat well. Add eggs one at a time, beating after each. Beat in vanilla, baking powder and salt. With a spoon, fold in half of flour then half of milk into batter; repeat. Fold in blueberries. Spoon batter into muffin cups; bake 20-30 minutes, until golden brown and springy to touch.