Organic Blueberry Muffins
This is a quick and easy recipe to make. You can use fresh blueberries if they’re in season, but frozen work great too. Don’t thaw them, just fold in while frozen and they work perfectly. For best results use organic, non-GMO ingredients and enjoy!
1 3/4 cups whole-wheat pastry flour
1/2 cup organic sugar – I use evaporated cane juice or rapadura
2 teaspoons baking powder
3/4 teaspoon celtic sea salt
1 teaspoon grated lemon zest
1 large egg
1/2 cup whole milk
5 tablespoons unsalted butter, melted
1 1/2 cups frozen blueberries
1 teaspoon organic sugar
1/4 teaspoon cinnamon
EQUIPMENT: a muffin pan (preferably nonstick) with 12 (1/3- to 1/2-cup) muffin cups
MAKE MUFFIN BATTER:
Preheat oven to 375°F with rack in middle. Butter muffin pan or use muffin cup liners. Whisk together flour, sugar, baking powder, and salt in a large bowl, then whisk in zest.
Whisk egg in another bowl, then whisk in milk and butter. Add to dry ingredients and stir with a rubber spatula until just combined (batter will be dense). Fold in blueberries. Divide batter among muffin cups.
Stir together sugar and cinnamon and sprinkle evenly over batter in cups.
Bake until a wooden pick inserted into center of muffins comes out clean, about 20 minutes. Cool in pan 5 minutes, then remove the muffins from the pan and cool on a rack. Serve warm or at room temperature.
Makes 12 muffins
Read more great, Pennywise Platter Thursday posts here: http://www.thenourishinggourmet.com/2010/02/pennywise-platter-thursday-1410.html
Read more great, Real Food Wednesday posts here: http://www.cheeseslave.com/2010/02/03/real-food-wednesday-february-3-2010/