Wednesday, July 6, 2016

Upside Down Blueberry Muffins Aim To Please

Naturally-Sweetened Blueberry Muffins

1 cup unbleached all-purpose flour
½ cup whole wheat flour
½ cup quick cooking oatmeal
2 teaspoons baking powder
½ teaspoon salt
1 egg
½ cup milk
½ cup neutral oil
2 teaspoons lemon extract
2 cups fresh blueberries

  1. Preheat oven to 350ºF. 
  2. Lightly oil a 6-cup capacity muffin tin with cooking spray. 
  3. In a large bowl, combine flour, whole wheat flour, oatmeal, baking powder and salt. 
  4. In a medium bowl, whisk the egg with milk, oil and lemon extract. 
  5. Make a well in the center of the dry ingredients and pour in the milk mixture. Combine with a few swift strokes. 
  6. In a small bowl, mash 1 cup of the blueberries. Add the mashed berries and the remaining blueberries to the batter. Stir gently until combined. Divide batter among the 6 prepared muffin cups. 
  7. Bake for about 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Allow the muffins to cool for about 5 minutes. Gently remove muffins and place inverted on a plate. Top with butter.

Serve immediately.

6 muffins