My kids are reluctant produce eaters, and I’ve become a pretty avid label reader which makes me want to avoid processed foods. Those two things together have me searching for recipes that taste delicious while incorporating a fruit and/or vegetable. I’ve been looking for a really good blueberry muffin recipe that didn’t have a glaze to worry about, and this one fits the bill. I adapted the recipe to use the ingredients I had on hand, and to make better use of paper muffin liners (I’ve found that I lose half the muffin stuck to the paper if I use all whole wheat flour).
Makes 12 muffins
Adapted from Gourmet
1 cup + 2 teaspoons white whole-wheat flour
3/4 cup unbleached all-purpose flour
1/2 cup + 2 teaspoons sugar
2 teaspoons baking powder
3/4 teaspoon salt
zest of one small lemon
5 tablespoons unsalted butter, melted
3/4 cup 1% milk
1 large egg
1 1/2 cups frozen blueberries (keep frozen; do not thaw)
1/2 teaspoon cinnamon
1. Line a muffin tin with paper cups (or butter a non-stick muffin tin). Preheat the oven to 350 degrees.
2. In a medium bowl, combine 1 cup white whole-wheat flour, all-purpose flour, 1/2 cup sugar, baking powder, salt, and lemon zest. Whisk to combine. Make a well in the middle.
3. In a small bowl, whisk together the butter, milk and egg. Add the butter mixture to the dry ingredients and stir until just moistened (may still be a bit lumpy).
4. In a small bowl, toss the blueberries and remaining two teaspoons of flour to coat the blueberries. (This will help prevent them from sinking and turning the batter purple.) Stir the blueberries into the batter. Distribute the batter among muffin cups.
5. Combine the remaining 2 teaspoons sugar and 1/2 teaspoon cinnamon in a small bowl, and sprinkle the mixture over the muffin batter. Bake the muffins for 20 to 25 minutes, turning the pan halfway through, until toothpick inserted in center comes out clean. The batter will be very lightly browned.