Classic Blueberry Muffins

For many years I have been trying to come up with a classic blueberry muffin that focuses on the natural sweetness of fruit. Too often, blueberry muffins are loaded up with refined sugar and are more like mini cakes. The twist here is adding some chopped apple that adds extra moistness and more natural sweetness combined with the berries. I like to bake, usually simple quick breads, as they are ideal for breakfast, brunch or lunch and indeed a snack when the craving hits. Yes, there is still sugar in these delights, but much less than most blueberry muffins I have tried.

Classic Blueberry Muffins

Recipe by Lisa Turner Published on April 11, 2013 Simple, moist and not-too-sweet blueberry muffins with a classic texture and delicious blueberry flavor Preparation: 10 minutes Cooking time: 20 minutes Print this recipe Ingredients: 2/3 cup cake flour 1 cup unbleached spelt or white flour scant 1 cup whole wheat flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1/2 cup sugar zest from 1 lemon (1 tablespoon) juice from 1 lemon (3 tablespoons) 1 1/2 cups buttermilk 1 large egg 1 tablespoon vanilla 4 tablespoons (1/2 stick) unsalted butter, melted 1 1/2 cups fresh blueberries 1 small apple, peeled, cored and finely chopped Instructions: Preheat an oven to 375°F and grease 10 to 12 standard muffins cups. In a large bowl, combine the flours, baking powder, baking soda, salt, sugar and lemon zest. Make a well in the center. In a small bowl, gently whisk together the lemon juice, buttermilk, egg and vanilla until smooth. Pour into the dry ingredients, along with the melted butter, and stir until everything is just combined and the dry ingredients are moist. Gently fold in the blueberries and chopped apple. Evenly spoon the batter into the prepared muffin cups. For larger muffins, fill only 10 cups. Bake for 20 minutes or until a cake tester comes out clean and the tops of the muffins begin to brown lightly. Let sit in the pan for a few minutes and then transfer to a wire rack to cool. Makes 10 to 12 muffins

Other muffin recipes from my kitchen you are sure to enjoy:
Blueberry Goat Cheese Muffins
Cherry Blueberry Muffins
Cornmeal Honey Muffins
Tomato Cornmeal Muffins with Cheddar Cheese