Simple and Easy Blueberry Muffins

This week's recipe is all about simple and easy.  And delicious.

The new season brings lots of fresh berries and the blueberries looked particularly appetising so we decided to give them a go.

Once again, we tried our best to make this a healthier version of bad-for-you food by decreasing the sugar and using whole-wheat flour instead of the regular alternatives.

This recipe makes a dozen muffins.  You can cook as many at a time as you want, and put the rest of the uncooked dough in the refrigerator in a sealed container.  It'll keep for a week.

You can also make more at once and freeze any leftovers.   If you do manage to freeze any then you're doing better than the three of us because, once again, they all disappeared right away.

If you have any unused cups in your muffin pan, be sure to fill them with water while baking.  This prevents your muffin pan from warping.




Ingredients

Dry

• 300 g (2 cups) whole wheat flour
• 25 ml (2 tbsp) sugar
• 25 ml (2 tbsp) baking powder
• 3 ml (1/2 tsp) salt
• 175 ml (3/4 cup) fresh or frozen blueberries (don't defrost frozen blueberries)
• 5 ml (1 tsp) grated lemon zest.  About 1 lemon

Wet

• 2 eggs, beaten
• 250 ml (1 cup) milk
• 50 ml (1/4 cup) butter, melted

Directions

1. Preheat the oven to 200C (400F)
2. In a larger bowl, stir together the dry ingredients
3. In a smaller bowl, combine the wet ingredients
4. Add the wet ingredients all at once to the dry ingredients.  Stir quickly until the ingredients are barely mixed together and may be still lumpy in places.
5. Put paper muffin liners into the muffin pan, or grease the muffin cups very well
6. Fill the muffin cups to about 2/3 full
7. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Remove from pan and serve warm.

It's best to put the cooling muffins on a rack and cover with a soft cloth until they're ready to serve.

And Bow-Tie Calico approves once again.