Blueberries were on sale yesterday so I made muffins. These are part whole wheat, part white, and I followed my lemon-blueberry muffin recipe but without the lemon. (I forgot to buy a lemon!) So no lemon peel and no lemon glaze and instead of the glaze I just sprinkled the tops with a little sugar for a nice, sweet, crispy top. Oh, and I was out of buttermilk so I mixed up some milk and yogurt, about 1/2 and 1/2 and it worked great. Imagine if I had some lemon yogurt!
We had these delicious whole wheat blueberry muffins as part of our breakfast and I’m planning another one for dessert after my beef stew. Blueberries are called “brain food” for all the antioxidant benefits they provide to help protect against Alzheimer’s and other diseases. So while they’re still affordable, I recommend eating blueberries any way you can… like my blueberry pancakes, coffee cake, or my fancy lemon-blueberry bundt cake. To make these easy whole wheat muffins or the lemon-blueberry muffins, click here for the recipe. – Jenny Jones
Hello, these look awesome but can I replace any of the flours with coconut flour?
I watch your videos all the time & love them.
I have no experience with coconut flour so you will have to try. Please report back if you do.