These muffins were made using a combination of two different recipes: the muffins came from Gourmet and the topping came from Food and Wine.
Yield: 12 muffins
Prep time: ~ 20 min
Cook time: ~ 30 min
Dry Ingredients:
1 3/4 c whole wheat pastry flour (if you don't have pastry flour, you can just use regular whole wheat flour, and whiz it in the blender for 30 seconds or so....this works just fine)
1/2 c sugar
2 tsp baking powder
3/4 tsp salt
1 tsp lemon zest
Wet Ingredients:
1 egg
1/4 c milk (any kind, I used soymilk)
1/4 c heavy cream or half n' half
1/4 c yogurt (plain or vanilla)
5 T butter, melted
1 1/2 c blueberries
Topping:
2 T melted butter
1/2 c flour (white will be more crumbly...but you can use whole wheat)
1/2 tsp baking powder
2 T sugar
1-2 T brown sugar (depending on how sweet you want it)
pinch of salt
Line 12 muffin tins with muffin liners, and spray them with nonstick spray or lightly brush with butter. Preheat oven to 375.
Combine dry ingredients in a large bowl, mix well. In another bowl, whisk egg, milk, cream, yogurt together, add butter. Pour wet mixture into dry mixture, add blueberries and stir until just barely incorporated. This will be a fairly dense mixture, but don't panic...these muffins will be delicious!
Using the bowl that the wet ingredients were mixed in, combine all the topping ingredients, mix with a fork or your fingers. The mixture should resemble peas and be crumbly. If it seems too wet, sprinkle in a little more flour and sugar.
Fill muffin liners with batter and top with topping mixture. Bake 30 minutes or until a toothpick comes out clean.
Enjoy!
Yield: 12 muffins
Prep time: ~ 20 min
Cook time: ~ 30 min
Dry Ingredients:
1 3/4 c whole wheat pastry flour (if you don't have pastry flour, you can just use regular whole wheat flour, and whiz it in the blender for 30 seconds or so....this works just fine)
1/2 c sugar
2 tsp baking powder
3/4 tsp salt
1 tsp lemon zest
Wet Ingredients:
1 egg
1/4 c milk (any kind, I used soymilk)
1/4 c heavy cream or half n' half
1/4 c yogurt (plain or vanilla)
5 T butter, melted
1 1/2 c blueberries
Topping:
2 T melted butter
1/2 c flour (white will be more crumbly...but you can use whole wheat)
1/2 tsp baking powder
2 T sugar
1-2 T brown sugar (depending on how sweet you want it)
pinch of salt
Line 12 muffin tins with muffin liners, and spray them with nonstick spray or lightly brush with butter. Preheat oven to 375.
Combine dry ingredients in a large bowl, mix well. In another bowl, whisk egg, milk, cream, yogurt together, add butter. Pour wet mixture into dry mixture, add blueberries and stir until just barely incorporated. This will be a fairly dense mixture, but don't panic...these muffins will be delicious!
Using the bowl that the wet ingredients were mixed in, combine all the topping ingredients, mix with a fork or your fingers. The mixture should resemble peas and be crumbly. If it seems too wet, sprinkle in a little more flour and sugar.
Fill muffin liners with batter and top with topping mixture. Bake 30 minutes or until a toothpick comes out clean.
Enjoy!
FOR MUFFINS
- 1 3/4 cups whole-wheat pastry flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 teaspoon grated lemon zest
- 1 large egg
- 1/2 cup whole milk
- 5 tablespoons unsalted butter, melted
- 1 1/2 cups blueberries (about 7 ounces)
FOR TOPPING
- 1 teaspoon 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.
- 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 i
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