Thursday, 19 September 2013

Blueberry Whole Wheat Muffin

It's just the kids and I home this week in Kale Eats kitchen.  Don is off visiting relatives in another province for a much needed family reunion.  We would have loved to all go on this trip, but between a full calendar and the cost of a family of four to travel, it was the best decision at the time.

One less adult in the home tends to lead to simpler meals and simpler snacks.  The kids grow tired of my constant need to inject surprising ingredients into basic recipes.  Don is far more forgiving when I try to create something new and exciting.  I baked these blueberry muffins for the kids' lunches this week and while I was not surprised they loved them, I was a little shocked how much I enjoyed them.  Sometimes simplicity is best.
We're planning a board game night when Don returns.  A quiet family night of our favourite games and a chance to reconnect.  Slowing down... one day at a time.  Easier said than done, but it's my goal this fall to make quiet pauses in our busy schedule a priority.  These muffins won't last til he returns, they are far to tasty to linger on the counter that long.  Free of white sugar or white flour, these are muffins you can feel good about serving to your family.

Blueberry Whole Wheat Muffin

adapted from Smitten kitchen

5 Tbsp unsalted butter, softened
1/2 cup maple syrup
1 egg
3/4 cup plain yogurt
1/2 teaspoon grated lemon zest
1 1/2 cups whole wheat flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup blueberries, fresh or frozen (if frozen, don’t bother defrosting)

Preheat oven to 375degrees.
In a stand mixer, combine butter, maple syrup, egg, yogurt and lemon zest until thoroughly combined.
In a small bowl dry ingredients and then if using frozen, add blueberries.  
Add dry ingredients to wet and mix with a wooden spoon, until just incorporated. (if using fresh berries, fold them in after dry mix has been combined).
Scoop into lined muffin tins and bake 20-25min.

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