My little one slept for 10 straight hours last night, meaning I had my first uninterrupted night of sleep in 10 months. We both woke up around 6:30 and took a long walk. During the walk, I thought, When I get back, coffee and doughnuts on the patio sound fabulous. Hmm...no good doughnut place nearby. I guess I'll make some blueberry muffins. So I quickened my pace and when I got home, whipped up a batch. The recipe is based off of a Paula Dean recipe, but I made it healthier by substituting half of the butter with apple sauce and half of the flour with whole wheat flour. I also added a bit more blueberries. I used cupcake pans and was able to make 18 muffins. Fresh, blueberry muffins in under an hour. Yum!
Ingredients
1 cup AP flour
1 cup AP whole wheat flour
2 T (slightly rounded) baking powder
1/2 cup sugar
1/4 cup melted unsalted butter
1 egg
3/4 c 1% milk
2 cups frozen or fresh blueberries
9 t brown sugar (set aside for topping)
Procedure
1. Preheat the oven to 350 degrees F. Grease and flour or line 18 muffin cups.
2. Combine the dry and wet ingredients in 2 separate bowls. Set aside the blueberries and brown sugar for now.
3. Stir the dry and wet ingredients together with a spatula. Careful not to over-mix. According to Paula, lumps are ok. Fold in the blueberries.
4. Fill each cup about 3/4 full and bake in the oven for 10 minutes.
5. Sprinkle each muffin with about 1/2 t of sugar and put them back into the oven to bake for about 20 minutes more, or until the tops are golden brown and a toothpick comes out clean.
6. If you can wait, let them cool for about 10 minutes before you remove them from the pan.
Ingredients
1 cup AP flour
1 cup AP whole wheat flour
2 T (slightly rounded) baking powder
1/2 cup sugar
1/4 cup melted unsalted butter
1 egg
3/4 c 1% milk
2 cups frozen or fresh blueberries
9 t brown sugar (set aside for topping)
Procedure
1. Preheat the oven to 350 degrees F. Grease and flour or line 18 muffin cups.
2. Combine the dry and wet ingredients in 2 separate bowls. Set aside the blueberries and brown sugar for now.
3. Stir the dry and wet ingredients together with a spatula. Careful not to over-mix. According to Paula, lumps are ok. Fold in the blueberries.
4. Fill each cup about 3/4 full and bake in the oven for 10 minutes.
5. Sprinkle each muffin with about 1/2 t of sugar and put them back into the oven to bake for about 20 minutes more, or until the tops are golden brown and a toothpick comes out clean.
6. If you can wait, let them cool for about 10 minutes before you remove them from the pan.