Sometimes I cook, did you know? Sometimes it's good, most often it's weird, but I have definitely made something the whole family will enjoy here (well, my family, I think). I love a good muffin – this you should know up front. Not a cupcakey muffin, but a hearty, healthy muffin that does not taste like the bottom of my rollerskates. This recipe came about a few weeks ago, when I decided to make cinnamon pumpkin muffins for Hazel and I, only to have almost none of the major ingredients. Improvisation ensued, and a few weeks of (delicious) testing later, I give you Lemon Blueberry Muffins!
Lemon Blueberry Muffins
- 1 c. AP flour
- 1 c. whole wheat flour
- 1 c. wheat or oat bran
- 4 tbsp. toasted wheat germ
- 1 tsp. baking powder
- ½ tsp. cinnamon
- grated nutmeg to taste
- pinch salt
- 1 c. milk (buttermilk is nice too)
- 1 c. blueberries (if frozen, defrost for 45 seconds)
- 1 c. applesauce
- 4 tbsp. blueberry jam (no sugar added is best)
- 2 tsp. lemon juice
- zest of one lemon, if desired
- Preheat the oven to 325 degrees and coat your muffin pan with non-stick spray.
- Mix together all the dry ingredients in a rather large bowl.
- Toss the blueberries in there and coat them with the dry ingredients.
- Put the jam in a separate bowl (big enough for all the wet ingredients) and mash it with a fork.
- Add the egg, breaking the yolk as if for scrambled eggs, and mix with the jam.
- Add the rest of the wet ingredients (except the blueberries, which are in the flour already) and stir to combine.
- Combine the wet ingredients with the dry ones in the larger bowl.
- Stir, but be careful not to over-mix the batter, or the muffins will turn out tough and gross. Believe me on this.
- Spoon them out into the pan, with the batter just coming to the top of the muffin cups.
- Bake for approximately 15-20 minutes, or until a toothpick comes out cleanly.