Ingredients
– 1 cup all-purpose flour
– 1 cup whole wheat flour
– 1 tablespoon baking powder
– ½ teaspoon salt
– ½ cup granulated sugar
– 1 teaspoon lemon zest
– 2 large eggs
– ¾ cup buttermilk
– ½ cup vegetable oil
– 1 cup fresh blueberries (or frozen)
– 1 cup powdered sugar (for glaze)
– 2 tablespoons fresh lemon juice
Equipment Needed
– Mixing bowls
– Whisk
– Muffin tin
– Muffin liners or non-stick cooking spray
– Rubber spatula
– Measuring cups and spoons
– Cooling rack
Step-by-Step Instructions
To start, preheat your oven to 375°F (190°C). Then, in a large mixing bowl, combine the all-purpose flour, whole wheat flour, baking powder, salt, granulated sugar, and lemon zest. I love the smell of fresh lemon zest in my kitchen; it adds such a vibrant aroma to the mix. In another bowl, whisk together the eggs, buttermilk, and vegetable oil until smooth. Once combined, gently pour the wet mixture into the dry ingredients and fold everything together with a rubber spatula, being careful not to overmix. This allows your muffins to rise perfectly fluffy, not dense. (See the next page below to continue steps…)