A favourite breakfast treat or portable snack!
I love baking with blueberries. Just the sight of them in a pie, scone or muffin makes me smile. While it’s their delicious flavour that I find irresistible, it’s also great knowing that they are packed with all sorts of nutritional and antioxidant goodness as well! This wholesome muffin recipe is a personal favourite. You can use either fresh or frozen berries and these muffins freeze beautifully.
- 1/2 cup (125 mL) butter
- 2 eggs
- 1 cup (250 mL) sour cream or plain yogurt
- 1/2 cup (125 mL) milk
- 2 teaspoons (10 mL) vanilla extract
- 1 cup (250 mL) whole wheat flour
- 2 1/2 cups (375 mL) all purpose flour
- 1 cup (250 mL) white sugar
- 2 teaspoons (10 mL) baking powder
- 1 teaspoon (5 mL) baking soda
- 1/2 teaspoon (2.5 mL) salt
- 1/2 teaspoon (2.5 mL) ground cinnamon
- 1 teaspoon (5 mL) grated lemon zest
- 2 cups (500 mL) blueberries
- coarse sugar
- Preheat oven to 350F.
- Line 18 muffin cups with paper liners (or grease with vegetable oil).
- Put the butter in a small pan set over medium-low heat. Cook butter until it begins to brown and becomes very fragrant, stirring occasionally. Keep a close eye on it during this process so it does not burn.
- As soon as butter is browned, pour it into a heatproof bowl, scraping pan in the process, and set aside.
- In a medium bowl, combine the eggs, sour cream or yogurt, milk and vanilla. Add the browned butter and stir well.
- In a separate, large bowl, combine the flours, sugar, baking soda and powder, salt, cinnamon and lemon zest.
- Sprinkle the blueberries on top of the dry ingredients.
- Pour the liquids over the dry ingredients and berries and stir just until combined (don’t over mix).
- Fill the muffin tins 2/3 full with the batter. Sprinkle tops with coarse sugar.
- Bake for 18 minutes, until tops are lightly browned.
Makes 18 muffins.