I saw the recipe for these on pinterest earlier this week and have been CRAVING them ever since. I was actually in a really bad mood on Tuesday because I knew I wouldn’t have any time to bake them until Friday (today!).
Well, with my calculus exam behind me and a fun weekend ahead of me – I figured it was time to make these 🙂 And they more than fulfiled my expectations!!
Definitely give these a shot for breakfast some morning – you won’t be disappointed!
Blueberry Muffins
Recipe Adapted from Gourmet
Makes 12 Muffins (seriously! It makes an even dozen! when does a recipe ever make an even dozen???)
For Muffins:
1 cup All purpose flour
3/4 cup whole wheat pastry flour
1/2 cup sugar
2 tsp. baking powder
3/4 tsp. salt
1 tsp. grated lemon zest
1 large egg
1/2 cup nonfat milk
5 Tbsp. unsalted butter, melted
1 1/2 cups frozen blueberries (about 7 ounces)
For topping:
1 tsp. turbinado sugar
1/4 tsp. cinnamon
-Preheat oven to 375 degrees. Butter muffin pan or use paper liners.
-Whisk together flour, sugar, baking powder, and salt in a large bowl, then whisk in zest.
-Whisk egg in another bowl, then whisk in milk and butter. Add to dry ingredients and stir with a rubber spatula until just combined (batter will be dense). Fold in blueberries. Divide batter amount muffin cups.
-Stir together sugar and cinnamon and sprinkle evenly over batter in cups.
– Bake until a wooden pick inserted into center of muffins comes out clean, about 20 minutes. Serve at warm or room temp.
