Izzy and I love muffins. Last week, I made some Red Beet Cupcakes that were wonderful! I didn’t add frosting though, so they were more like muffins. Also, mine didn’t turn out as vibrant red as hers. Still tasty, nonetheless.
I made some strawberry muffins a month or so ago, but I didn’t really like them. I think my strawberries weren’t sweet enough. Last night, I made some blueberry muffins, using the strawberry muffin recipe as a reference, but made a few changes. They are so wonderfully delicious! I’ve already had two for breakfast.
1 Cup Whole Wheat Flour
1 Cup White Wheat Flour
3 Tsp Baking Powder
1/2 Tsp Salt
1 Large Egg
3/4 Cup Soy Milk
1/4 Cup Vegetable or Canola Oil
1/2 Cup Honey or Agave Nectar
1 Tsp Vanilla Extract
1 Tsp Lemon Zest
1 1/2 Cups Blueberries
1. Preheat oven to 375 degrees.
2. In a bowl, combine the first 3 ingredients.
3. In a separate bowl, whisk egg and add milk, oil, honey, vanilla, and lemon zest and stir.
4. Using a standing mixer or hand mixer, slowly combine the dry ingredients with the wet until incorporated (try not to over mix the batter).
5. Add the blueberries to the batter and slowly combine.
6. Line or grease muffin tins and fill 2/3 of the way with batter.
7. Bake for 20 minutes or until toothpick tester comes out clean.
8. Cool and serve.
