March 22, 2012

Whole Wheat Blueberry Muffins

I made these yummy muffins quite a while ago and honestly forgot about them because I'm always trying something new.  Well, with no bread in the house for sandwiches, it made a perfect lunch with some fresh fruit on the side.   I had some lemon sugar left over from something I made the other day and thought it would be great sprinkled on top.  The sugar is also delicious in tea, sprinkled on cookies or cakes and is fun to give away!  Perfect for Mother's Day, with a nice box of tea!  Your friends will love you!

Lemon Sugar

2 cups granulated sugar
3 lemons, zested


1-1/2 cups flour
1 cup whole wheat flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
2 eggs
1 cup buttermilk
1/2 cup canola oil
2 cups fresh or frozen blueberries

For the lemon sugar, place 1 cup of sugar in a blender or food processor.  Add the zest of 3 large lemons and pulse until moist and fragrant, about 2 to 3 minutes.  Place in a small bowl and add the extra cup of sugar; mix well.  Spread out onto a baking sheet and allow to dry for an hour.  Store in airtight containers.  In a large bowl, combine the flours, sugar, baking powder, baking soda, salt and nutmeg. In another bowl, beat the eggs, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in blueberries. Fill greased or paper-lined muffin cups 3/4 full.  Top with desired amount of lemon sugar, if using.  Bake at 375 for 18-20 minutes. Cool for 5 minutes before removing from pans to wire racks.

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