I made a huge batch of yogurt from scratch last yesterday and used this recipe with such great success today with my leftover whey! I have never used whey in baking before, but I swear these are the best blueberry muffins I have ever had. I think my fresh whey really gives them a zip that would be otherwise missing, and I'm quite proud to be repurposing the fruits of my labor. I might try to reduce the sugar next time by about an 1/8 cup, though, as they were a tiny sweet for my fiancé's taste. I used my mini-Bundt pans to turn out seven little Bundts. Each one took about a half cup of batter. I added in the frozen blueberries just after everything was incorporated, and took them out of the freezer right before doing so. I have noticed in the past that bagged frozen blueberries from the freezer aisle turn my batter blue-green. I started buying up the pints when they are on sale for $1 in the produce section and popping a few right in the freezer. The berries don't stick together, get freezer burned, or turn my batter colors. It's a win all around. They do quite well in pancakes, too.

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