Kemp’s “You-Won’t-Believe-They’re-Whole-Wheat” Muffins MAKES1 DOZEN 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. FOR MUFFINS 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) FOR TOPPING 1 teaspoon sugar 1/4 teaspoon cinnamon for instructions keep reading RECIPE BY KEMP MINIFIE PHOTOGRAPH BY STEPHANIE FOLEY

Kemp’s “You-Won’t-Believe-They’re-Whole-Wheat” Muffins

MAKES1 DOZEN
  • 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.

FOR MUFFINS

  • 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)

FOR TOPPING

  • 1 teaspoon sugar
  • 1/4 teaspoon cinnamon

RECIPE BY KEMP MINIFIE

PHOTOGRAPH BY STEPHANIE FOLEY


Tags: food muffins breakfast cooking kemp minifie