Kemp’s “You-Won’t-Believe-They’re-Whole-Wheat” Muffins
- ACTIVE TIME:15 MIN
- START TO FINISH:45 MIN
Who doesn’t love a blueberry muffin chockablock with enough berries to stain your tongue purple? Making muffins is one of the easiest ways to celebrate the blueberry season, whether or not you’ve picked the berries yourself. “But whole-wheat muffins?” you ask. If the words light and tender don’t jive with your impressions of whole-wheat anything, you’ve got a surprise in store: These muffins, made with whole-wheat pastry flour, deliver all that you want and expect in a muffin, along with the dividend of extra fiber, vitamins, and a delicate wheaty flavor.
Learn about the origins of this recipe in our series The Home Cook.
- 1 3/4 cups whole-wheat pastry flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 teaspoon grated lemon zest
- 1 large egg
- 1/2 cup whole milk
- 5 tablespoons unsalted butter, melted
- 1 1/2 cups blueberries (about 7 ounces)
- 1 teaspoon sugar
- 1/4 teaspoon cinnamon