The aroma of these muffins, when you bring them out of the oven, will remind you of blueberry pie. They taste just as good. All purpose flour lightens the batter just a bit. You may want to serve these with a slather of protein-rich nut butter for a longer lasting energy boost. They are best served warm, but they’re pretty darn good the next day, too!
2 cups whole-grain pastry flour or whole wheat flour
¾ cup unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon sea salt
½ cup organic unsalted butter (1 stick), melted
1 cup all natural granulated sugar
3 large organic eggs
¾ cup organic milk
Juice of ½ medium lemon, about 1 tablespoon
Zest of ½ medium lemon, about 1 teaspoon
1 pint fresh blueberries, about 2 cups
Preheat the oven to 375 degrees. Line a 12-cup muffin tin with paper baking cups.
Whisk together both flours, the baking powder, cinnamon and salt in a large bowl. In a separate bowl, whisk together the melted butter, sugar, eggs, milk, lemon juice and lemon zest.
Coarsely chop half of the blueberries using a knife, or briefly pulse with a food processor. Add the chopped blueberries into the butter/egg mixture. Stir the wet ingredients into the dry ingredients until just combined. Fold in the remaining whole blueberries. The batter will be thick.
Drop the batter by rounded tablespoons into the muffin tin. (An ice cream scoop is perfect for this task!) Bake until the muffins are golden and a tester inserted into the center comes out clean, about 25 to 30 minutes. Cool in the pan for 5 minutes and then remove the muffins to a rack to cool completely.
Yield: 12 muffins
Preparation Time: 15 minutes
Cook Time: 25 to 30 minutes
Sources and Substitutions
Organic, whole wheat pastry flour is a little lighter than regular whole wheat flour. It works very well in place of all-purpose flour in most baking recipes, and can be found in most super markets.
The recipe used here is a perfect basic muffin recipe. It screams for your inventiveness. You can use any fresh fruit that you like; all berries, chopped peaches, apples and bananas are perfect. You can incorporate oats, nuts or chocolate chips; add flavorings like vanilla, instant coffee, peanut butter – it all works!
2 cups whole-grain pastry flour or whole wheat flour
¾ cup unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon sea salt
½ cup organic unsalted butter (1 stick), melted
1 cup all natural granulated sugar
3 large organic eggs
¾ cup organic milk
Juice of ½ medium lemon, about 1 tablespoon
Zest of ½ medium lemon, about 1 teaspoon
1 pint fresh blueberries, about 2 cups
Preheat the oven to 375 degrees. Line a 12-cup muffin tin with paper baking cups.
Whisk together both flours, the baking powder, cinnamon and salt in a large bowl. In a separate bowl, whisk together the melted butter, sugar, eggs, milk, lemon juice and lemon zest.
Coarsely chop half of the blueberries using a knife, or briefly pulse with a food processor. Add the chopped blueberries into the butter/egg mixture. Stir the wet ingredients into the dry ingredients until just combined. Fold in the remaining whole blueberries. The batter will be thick.
Drop the batter by rounded tablespoons into the muffin tin. (An ice cream scoop is perfect for this task!) Bake until the muffins are golden and a tester inserted into the center comes out clean, about 25 to 30 minutes. Cool in the pan for 5 minutes and then remove the muffins to a rack to cool completely.
Yield: 12 muffins
Preparation Time: 15 minutes
Cook Time: 25 to 30 minutes
Sources and Substitutions
Organic, whole wheat pastry flour is a little lighter than regular whole wheat flour. It works very well in place of all-purpose flour in most baking recipes, and can be found in most super markets.
The recipe used here is a perfect basic muffin recipe. It screams for your inventiveness. You can use any fresh fruit that you like; all berries, chopped peaches, apples and bananas are perfect. You can incorporate oats, nuts or chocolate chips; add flavorings like vanilla, instant coffee, peanut butter – it all works!
1 comment:
Yum,Yum and YUM!!!!! I like muffin so much. How nice your blueberry pie muffins recipes. this is such a nice and interesting recipe. I ve never heard of it before but sounds delicious. ooooooooh! my mouth is watering. Can't wait to try it. i ll make this weekend when my hubby will be at home. thank you for shearing your post.
Thanks
Rumela
my site
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