Berry Blueberry Muffins

Sara Foster – queen of muffins – thank you for your cookbooks! I can bake them at home.
These are light and fluffy (more than I thought they would be). And so full of berries! 2 1/2 cups for 12 large muffins – and they are throughout it! Yummy with fresh Huber’s berries!

2 cups all purpose flour
1 cup whole wheat flour (Sara just uses 3 cups flour)
1 cup sugar
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 stick unsalted butter, melted
3 eggs
3/4 cup milk
juice and zest of one lemon
1 cup blueberries
1 1/2 cup blueberries

Mix dry. Mix wet. Chop 1 cup of blueberries in food processor. Fold in with the wet ingredients. Add together just until mixed. Don’t overmix. Then fold in whole blueberries.
375. Spray muffin liners and the top of the muffin pan. Fill the liners. Bake for 25-30 minutes, I did for 27 and they were perfect!
These were moist, had bits of blueberries in every bite, whole blueberries throughout.
285 calories, 9 fat, 1.5 fiber – there are definitely ways you could lower this, but then I think you do without some of the taste and texture.

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About kimddavidson

I am bought with the blood of Christ and being graced every day to know Him more. I am a writer. Love to read, run, hang out, watch movies, cook, bake, work hard/play harder. God is so abundantly good to me.
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