The whole wheat flour, super fruit blueberries and macadamia nuts (which contain protein, potassium and calcium) in these muffins definitely make them good for you - the only hard part is eating them in moderation!
½ cup butter, softened
¾ cup white sugar
2 teaspoons vanilla
1 cup whole wheat flour
1 cup white all purpose flour
2 teaspoons baking powder
1 cup fresh blueberries, washed and well drained
1 cup buttermilk
1 cup macadamia nuts, roughly chopped
Cream the butter and sugar together. Add the eggs, one at a time, beating after each addition. Beat in the vanilla.
Measure the flours and baking powder into another large bowl and mix together. Stir in the nuts and the blueberries.
Add the wet ingredients to the dry ingredients all at once and stir gently just until mixed. Divide between 15 to 17 large muffin cups.
Bake at 375℉ (or about 160 to 170℃) for 15 to 20 minutes or until a skewer inserted in the centre comes out clean. Cool on a wire rack, and once cool, store in a sealed container.