by Tiffany Ludwig
These Every Morning Blueberry Muffins are the perfect way to enjoy the bountiful blueberries we're now seeing at our markets here in NYC. I love this recipe because it has more blueberries per muffin than your average one, it's just sweet enough and there's a secret to this recipe! You can prepare the ingredients in the evening and when your morning alarm sounds just mix them together and pop them in the oven. By the time you're dressed you'll be enjoying warm, fresh blueberry muffins!
3/4 cup whole wheat flour
3/4 cup white pastry or all-purpose flour
3/4 cup granulated white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/3 cup neutral vegetable oil (e.g. sunflower or grapeseed)
1/2 cup milk
2 cups fresh blueberries
1 teaspoon cinnamon
1 teaspoon granulated white sugar
Preheat oven to 400 degrees F.
In a large mixing bowl combine all dry ingredients.
In a 2 cup measuring cup (or in a small bowl) combine the vegetable oil and milk then whisk in the egg. (If you have a 2 cup measuring cup use it, you'll need not clean an extra bowl!)
If you're preparing this in the evening just stop here. Refrigerate the wet ingredients, wash and measure the blueberries.
Next (or in the morning) add the wet mixture to dry ingredients. Stir until combined. Add blueberries and fold until evenly distributed. Spoon the mixture into a muffin tray prepared with muffin papers or spray oil. This will make 12 regular sized muffins or 10 over-flowing.
Combine the dusting cinnamon and sugar and sprinkle them on top of each muffin. A great tip for even dusting is to use a salt shaker filled with the cinnamon sugar mixture.
Bake in a 400 degree oven for 20-24 minutes. Mine come out at 22 minutes every time.
Allow to cool for 10 minutes in the tray then finish cooling on a wire rack.
If you have any left over after breakfast, here are some ideas: heat them up the next morning, just split and warm in a toaster oven, they will taste freshly baked. Alternatively for a summery dessert add a big scoop of vanilla ice cream or whipped heavy cream to a toasted blueberry muffin.