I was a muffin lover from an early age. On occasion my mother would make blueberry muffins out of the box for my brother and me. As they came piping hot right out of the oven, I would peel off the paper and devour every last crumb. But why make muffins from a box when they’re so easy to make from scratch?
It doesn’t have to be summertime, when blueberries are in season, to make these muffins. They’re just as delicious in the depths of winter, because you can rely on frozen blueberries (you’ll never know the difference when they’re all baked up). And with the addition of lemon to the toasty, wholesome, whole-grain flour in these muffins, you’re in for a real treat.
Cooking spray (optional)
2 cups whole-wheat flour
¾ cup packed brown sugar
¾ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
⅓ cup vegetable or canola oil
1⅓ cups low-fat or whole milk
1 teaspoon pure vanilla extract
Juice of 1 lemon, about 2 tablespoons
Zest of 1 lemon
1 cup blueberries, fresh or frozen
1. Preheat the oven to 400°F and spray a muffin pan with cooking spray or line it with paper liners.
2. In a medium bowl, whisk the flour, brown sugar, salt, baking powder, and baking soda.
3. In a large bowl, whisk the oil, milk, vanilla, lemon juice, and zest.
4. Mix the dry ingredients into the wet ingredients until just combined and gently fold in the blueberries.
5. Pour the batter into the prepared muffin cups, filling them about ⅔ of the way up.
6. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
7. Transfer to a wire rack to cool.
NOTE: These can also be made with white whole-wheat flour for a slightly lighter texture.