Thursday, August 1, 2013

Whole Wheat Blueberry Muffin Recipe

This past weekend after we all went out to dinner as a family I grabbed the boys and ran across the parking lot away from our truck and over to Barnes & Noble. My husband thoroughly confused got in the truck and pulled up along side me asking what the heck I was doing. I am very random like this, you'd think he's be used to it by now LOL and I had been stuck inside all day and wasn't ready to go home so I wanted to browse some books. Hence running like a maniac over there. Makes perfect sense right? Why am I telling you all of this useless knowledge? Because it led to me buying two recipe books. They were on sale so I couldn't pass them up. One of the books I picked up was Veggie Kids, a book specifically for vegetarian children. I love veggies and so do the kids so it's as if the book was calling my name. One of the first recipes I came across was for Blueberry Muffins and I knew I had to make them. But trying to stear away from white flour and trying to go for overall healthier options I changed it up a wee bit to call it my own.

Whole Wheat Blueberry Muffins

16 muffins

3 1/4 cups whole wheat flour
1 cup sugar
1 1/2 tablespoon baking powder
1 1/2 sticks of country crock butter
1 egg
1 egg yolk
2/3 1% milk
Grated rind from one Lemon
1 1/2 cups FRESH blueberries (none of this canned stuff here people)

Preheat oven to 400 degrees and line your muffin tins with paper liners
In a large mixing bowl combine your flour, sugar and baking powder
Rub the butter into your dry ingredients (don't laugh but you want to kind rub/roll it in as opposed to mixing/squishing it in so it looks still clumpy)
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 your fresh blueberries and GENTLY mix the ingredients together until everything is combined into a nice dough
Take a semi heaping tablespoonful of dough and fill each cup.

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.

*Note...If you are looking for those super sweet muffins like the one's you would buy in the store prepackaged and full of crap these are not them. These are fresh homemade muffins where most of the sweetness you will get is from the blueberries since it's not drowning in sugar. I personally enjoy these much more then store bought one's. And seeing as my kids already devoured six of them I am going to say they agree with me.

*Tip for the lemon rind...we all know how annoying it is to go through all that work only to find a pea sized amount of rind on the grater. Take a fork or knife and slide it in between the grooves to get out some of the rind that is stuck. You can also lightly tap it on a cutting board or on a paper towel on the counter to get more of the rind loose.