In Jennie’s Kitchen

meals made easier, one recipe at a time™

 

www.InJenniesKitchen.com

 

 

Whole Grain Lemon Blueberry Muffins

makes 18 standard size muffins

 

Aside from the wonderful flavor this flour imparts, every purchase also helps support local agriculture in the Finger Lakes region. Beside these muffins, I've made baguettes and even gnocchi—all have gotten the thumbs up from the Mr. and the kids.

 

2 cups plus 1 Tbsp flour

1 Tbsp baking powder

1/2 tsp baking soda

3/4 cup sugar

1/2 tsp salt

2 large eggs

1 cup buttermilk

 

1 stick butter, softened

freshly grated zest of 1 lemon

1 1/2 cups frozen wild blueberries

 

Preheat oven to 350º.  Line one 12-cup and 6-cup muffin tin with recycled paper liner, or coat with cooking spray.

 

In a large bowl, whisk together, 2 cups flour, baking powder, baking soda, sugar and salt; set aside.

 

In a stand mixer fixer with the paddle attachment, beat the butter and sugar until creamy. Add flour mixture to the bowl and beat on low speed until just mixed.

 

Toss the frozen blueberries with the remaining tablespoon of flour. Fold blueberries into batter using a rubber spatula.  Divide batter equally among muffin cups and bake until golden brown, about 18 to 20 minutes.  Remove from oven and serve warm or let cool completely and store in a airtight container for up to two days.

 

Jennie’s Whole Grain Lemon Blueberry Muffins was originally published at www.InJenniesKitchen.com

 

URL to article: http://www.injennieskitchen.com/2010/02/lemon-blueberry-muffins.html

 

Questions about this recipe? Email me.