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Blueberry Whole Wheat Muffin
by:
jc0918
April 27, 2011
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Makes
12
Ingredients
4
ounces
unsalted butter, room tempeture
1
/
2
cup
sugar
1
/
2
cup
light brown sugar
1
orange zest
2
eggs
1
/
2
teaspoon
vanilla extract
1
/
2
cup
whole wheat flour
1
1
/
2
cups
all purpose unbleached flour
1
/
2
teaspoon
kosher salt
2
teaspoons
baking powder
1
/
2
cup
buttermilk
1
1
/
2
cups
blueberry
2
tablespoons
sugar in the raw
2
tablespoons
sliced almond
Directions
Preheat the oven to 350F. Prepare the muffin pan with paper liner.
Zest orange into buttermilk, and add the vanilla extract.
Cream the butter with sugars until light and fluffy. Add the eggs, one at a time.
Whisk all the dry ingredients together, add it to the butter mixture, alternate with buttermilk mixture.
Carefully fold in blueberries.
Scoop batter into prepared pan, sprinkle sugar in the raw and almond on top and bake 30-35 minutes, until golden brown.
Tags:
Bread
Muffin
Fruit
Grains
Blueberry
Buttermilk
Whole Wheat
Make Ahead
Serves a Crowd
Spring
Summer
Easter
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