Whole Wheat Blueberry Muffin
Yield: 16 muffins
Ingredients:
| 3 1/4 cups | whole wheat flour |
| 1 cup | sugar |
| 1 1/2 tablespoons | baking powder |
| 1 1/2 sticks | butter |
| 1 | egg |
| 1 | egg yolk |
| 2/3 cup | milk |
| grated rind from one lemon | |
| 1 1/2 cups | fresh blueberries |
Directions:
Preheat oven to 400 degrees and line your muffin tins with paper liners. In a large mixing bowl combine flour, sugar, and baking powder. Cut the butter into dry ingredients. In a small bowl mix the egg, yolk, milk, and lemon rind. Pour the egg mixture in to the large bowl of dry ingredients along with fresh blueberries and GENTLY mix the ingredients together until everything is combined into a nice dough. Do not overmix. Fill each cup with a semi-heaping tablespoonful of dough.
Bake the muffins for approximately 30 minutes. Mine cooked for exactly 30 minutes and were cooked to a perfection but different altitudes may require different cooking times.
Source: shanamama.blogspot.com
