Blueberry Muffins
Our Hero loves blueberry muffins. Actually, he loves anything blueberry. This being said, as blueberries appeared in earnest at the grocery store this Saturday, I couldn't resist buying him some of his favorite fruit. In the same way that Our Hero loves blueberries, I love making muffins. They are so simple and last for days and can even be frozen and defrosted for a delicious weekday breakfast. There must be a million ways to make blueberry muffins. I've tried lots of ways (adapted from low-fat cookbooks to those of fancy celebrity chefs), and this particular recipe is my new favorite. I have very particular considerations about the kinds of muffins I favor:
1. 100% whole wheat without being heavy
2. Not overly sweet
3. Not packed with fat
4. Not soggy
5. Not rubbery
These muffins, adapted from Mark Bittman's How to Cook Everything do the trick, perfectly. These muffins have a biscuit-like texture, with only the slightest hint of sweetness. The lemon zest gives them a subtle fragrance
. Very important in the success of this recipe is the use of white whole-wheat flour. Traditional whole-wheat flour will be too heavy. Next time, I may replace the milk with buttermilk, for kicks.
100% Whole-Wheat Blueberry Muffins
3 T. unsalted butter, melted
1/4 cup sugar
1/2 t. salt
2 t. baking powder
2 cups white whole-wheat flour
1 1/2 t. fresh lemon zest
2 eggs
1 cup milk
1 cup fresh blueberries (frozen will work too)
Line a 12-cup muffin tin with paper liners. Mix together dry ingredients and lemon zest. In another small bowl, whisk together wet ingredients. Make a well in the dry and add the wet. Stir until just combined. The batter should be thick but still wet. Add a little more milk if it seems too dry. Stir in blueberries, and divide among muffin cups. Serve warm with butter and/or raw unfiltered honey.
2. Not overly sweet
3. Not packed with fat
4. Not soggy
5. Not rubbery
These muffins, adapted from Mark Bittman's How to Cook Everything do the trick, perfectly. These muffins have a biscuit-like texture, with only the slightest hint of sweetness. The lemon zest gives them a subtle fragrance
. Very important in the success of this recipe is the use of white whole-wheat flour. Traditional whole-wheat flour will be too heavy. Next time, I may replace the milk with buttermilk, for kicks.100% Whole-Wheat Blueberry Muffins
3 T. unsalted butter, melted
1/4 cup sugar
1/2 t. salt
2 t. baking powder
2 cups white whole-wheat flour
1 1/2 t. fresh lemon zest
2 eggs
1 cup milk
1 cup fresh blueberries (frozen will work too)
Line a 12-cup muffin tin with paper liners. Mix together dry ingredients and lemon zest. In another small bowl, whisk together wet ingredients. Make a well in the dry and add the wet. Stir until just combined. The batter should be thick but still wet. Add a little more milk if it seems too dry. Stir in blueberries, and divide among muffin cups. Serve warm with butter and/or raw unfiltered honey.
