'Blown Away' Blueberry Muffins

I saw the recipe for these on pinterest earlier this week and have been CRAVING them ever since. I was actually in a really bad mood on Tuesday because I knew I wouldn't have any time to bake them until Friday (today!).

Well, with my calculus exam behind me and a fun weekend ahead of me - I figured it was time to make these :) And they more than fulfiled my expectations!!

Definitely give these a shot for breakfast some morning - you won't be disappointed!

Blueberry Muffins 

Recipe Adapted from Gourmet

Makes 12 Muffins (seriously! It makes an even dozen! when does a recipe ever make an even dozen???)

For Muffins:

1 cup All purpose flour

3/4 cup whole wheat pastry flour

1/2 cup sugar

2 tsp. baking powder

3/4 tsp. salt

1 tsp. grated lemon zest

1 large egg

1/2 cup nonfat milk

5 Tbsp. unsalted butter, melted

1 1/2 cups frozen blueberries (about 7 ounces)

For topping:

1 tsp. turbinado sugar

1/4 tsp. cinnamon

-Preheat oven to 375 degrees. Butter muffin pan or use paper liners. 

-Whisk together flour, sugar, baking powder, and salt in a large bowl, then whisk in zest.

-Whisk egg in another bowl, then whisk in milk and butter. Add to dry ingredients and stir with a rubber spatula until just combined (batter will be dense). Fold in blueberries. Divide batter amount muffin cups.

-Stir together sugar and cinnamon and sprinkle evenly over batter in cups.

- Bake until a wooden pick inserted into center of muffins comes out clean, about 20 minutes. Serve at warm or room temp.