These were SO soft and delicious. No one would guess that they were 100% whole wheat! I used the whey from my own drained yogurt. I did half the batch with fresh cranberries instead of blueberries and that was a success as well. My mistake was baking in a silicone muffin pan instead of a metal pan with paper liners. Because the muffins were so soft, some of them broke in half as I was taking them out of the flexible pan. I hadn’t sprayed the pan with non-stick spray because you aren’t supposed to need it, but they stuck a bit and broke as I was de-panning. I think the ones with the most blueberries (and cranberries) were especially vulnerable.

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