I love to bake on Saturday mornings, it fills the whole house with such a warm and yummy smell. Plus, the kids get so excited about the treat in the oven. This recipe is a twist on the classic blueberry muffin. Adding lemon gives these muffins an extra kick of flavor and the whole wheat flour adds a bit of extra nutrition.
Ingredients (makes 12 big muffins)
- 1 cup unbleached all-purpose flour
- 1 cup whole wheat flour*
- 1 cup packed light brown sugar
- 2 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon*
- 2 tsp grated lemon zest
- 2 tbs fresh lemon juice
- 1 tsp vanilla
- 1 cup whole milk*
- 8 tbsp (1 stick) butter, melted*
- 2 eggs*
- 2 cups fresh blueberries*
* preferably organic
Directions
Preheat oven to 400 degrees Fahrenheit and lightly butter a muffin pan.
In a big bowl, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon. Sift with a fork so ingredients are evenly incorporated.
In another bowl, combine the lemon zest, lemon juice, vanilla, milk, butter, and eggs. Whisk together until combined.
Pour wet ingredients into bowl with dry ingredients. Add 1 1/2 cups of the blueberries and stir with a wooden spoon to incorporate. Take care not to over-mix.
Spoon the batter into the muffin cups, leaving a little room on top. With the remaining 1/2 cup of blueberries, top each muffin with a few fresh berries and sprinkle with a dusting of light brown sugar.
Bake for 15-20 minutes, until a toothpick inserted into the middle of a muffin comes out clean.
Remove the muffin pan from the oven and let cool for about 10 minutes. Remove muffins from pan and store in an airtight container. They’ll stay fresh for 3-5 days when covered.
Enjoy!
-–Liza Huber, author and founder of Sage Spoonfuls
