When my husband gets stressed out he bakes. I think now that we are married he is rubbing off on me. As I sit here today with Baby Posh Play we are waiting to hear back on an offer we made on a new house. The short sale is taking too long and as it is we will be homeless next month so we just can't keep waiting. We put in an offer today and in standard real estate timing for us the selling agent is on vacation. This wouldn't be unusual for anyone else since it is summer only every offer we have put in so far has been delayed because the selling agents are on vacation. Clearly I need to get my real estate license soon just so I can be on vacation on all the time. So back to baking. I decided to bake to get my mind off sitting here and waiting. Especially since we are going on over a month of waiting and I have had it!
If you don't mind heating up your kitchen this week these muffins are totally worth it!
Kemp’s “You-Won’t-Believe-They’re-Whole-Wheat” Blueberry Muffins from Gourmet Magazine
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
a muffin pan (preferably nonstick) with 12 (1/3- to 1/2-cup) muffin cups
Make muffin batter:
Preheat oven to 375°F with rack in middle. Butter muffin pan.
Whisk together flour, sugar, baking powder, and salt in a large bowl, then whisk in zest.
Whisk egg in another bowl, then whisk in milk and butter. Add to dry ingredients and stir with a rubber spatula until just combined (batter will be dense). Fold in blueberries. Divide batter among muffin cups.
Stir together sugar and cinnamon and sprinkle evenly over batter in cups.
Bake until a wooden pick inserted into center of muffins comes out clean, about 20 minutes. Cool in pan 5 minutes, then unmold onto a rack. Serve warm or at room temperature.