Saturday, January 28, 2012


1 cup all-purpose flour
1/2 cup whole-wheat flour
1 tbsp baking powder
1/2 tsp salt
1/4 cup sugar
4 tbsp unsalted butter, melted and cooled*
1 large egg, beaten
3/4 cup + 2 tbsp low-fat milk
1 cup blueberries

Preheat oven to 400 degrees.
Line 10 muffin cups with paper liners and set aside. (Leave 2 of the center cups empty and then add a couple tablespoons of water to each.)

Into a large mixing bowl sift the flours, baking powder and salt together.  Stir in the sugar.

In a separate bowl, whisk together the melted butter, egg, and milk.  Pour over the flour/sugar mixture and whisk until just blended.  (Mixture will be slightly lumpy.)

Gently stir in the blueberries, just until blended in.

Divide the batter evenly between the 10 muffin-lined cups.  Bake at 400 degrees for 18 to 24 minutes or until a wooden toothpick inserted in the center comes out clean.  Transfer to a wire rack to cool. 

These muffins are good anytime but especially good served warm.
*If you use salted butter, cut the salt from 1/2 teaspoon to 1/4 teaspoon.

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