Whole Wheat Blueberry Muffins

Remember those five pounds of blueberries hubby and I brought back from the u-pick farm on our way home from a road trip? Well, on the same day I made the Best Blueberry Muffins, I also made these whole wheat blueberry muffins.

Normally, I wouldn’t consider testing out my precious and pricey blueberries on another recipe when I have the best recipe out there for muffins. But with five whopping pounds, I had plenty to spare and plenty with which to experiment.

The thought of using whole wheat flour to create a healthier muffin appealed to me. These baked up dense and moist and bursting with juicy berries in every bite. Overall, I certainly enjoyed them, but I still swear by the other recipe for the Best Blueberry Muffins ever.

With that said, today I spotted a recipe for blueberry muffins that includes zucchini! And with a big bag full of frozen blueberries in the freezer, I just may have to test out that recipe soon.

Whole Wheat Blueberry Muffins

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INGREDIENTS

Lemon-Sugar Topping

• 1/3 cup sugar (2 1/3 ounces)
• 1 1/2 tsp. finely grated zest from one lemon

Muffins

• 2 1/4 cups whole wheat flour
• 1 cup brown sugar
• 3/4 tsp. salt
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. ground cinnamon
• 1 cup fresh blueberries
• 1 tsp. vanilla extract
• 1/3 cup vegetable oil
• 1 1/2 cups buttermilk

DIRECTIONS

1. To make the lemon-sugar topping, in a small bowl rub together the zest of one lemon with the sugar; set aside. (I used a simple glaze over the muffins after they cooled–powdered sugar with a bit of milk until I got the consistency I liked).
2. Preheat oven to 400 degrees F. Line muffin cups with muffin liners or spray with nonstick cooking spray.
3. In a large bowl, whisk together the flour, brown sugar, salt, baking powder, baking soda, cinnamon, and blueberries.
4. In a medium bowl, whisk together the vanilla, vegetable oil, and buttermilk. Pour the liquid ingredients into the dry ingredients, stirring just to combine.
5. Divide batter equally among prepared muffin cups then sprinkle with lemon-sugar topping.
6. Bake the muffins for 18-20 minutes, until a toothpick inserted into the middle of one of the center muffins comes out clean. Cool muffins in baking tins for 5 minutes, then transfer to wire rack and cool another 5 minutes before serving.

Yield: 12 muffins

SOURCE: Sweet Pea’s Kitchen who adapted from King Arthur Flour

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