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
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
Equipment:
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.
Make topping:
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.
