Whole Wheat Blueberry Muffins

A couple days ago I walked into my local health food store where there was a huge tower of clam-shell containers of fresh blueberries.  They were a 1 pint size (about 2 cups) for $2.  $2?!  For a moment I was tempted to go crazy and buy about 15 containers (almost), but I'm a fairly reasonable person, so I bought two.

One of the ideas that immediately popped into my head was blueberry muffins.  I had only used frozen blueberries before, so I wanted to make them again using fresh berries.  Seriously, no contest, I love the muffins with fresh berries much more than frozen.  I found a great recipe and altered it in my usual way, plus I upped the lemon content a bit, and used rice milk in place of cow milk.

I actually forgot to preheat the oven, so the topping melted into the main part of muffins more than it would have normally, but I don't want to go buy more blueberries just to make more muffins to get the photo "just right".  :)  Even if not picture perfect, they were very delicious!

Whole Wheat Blueberry Muffins
(adapted  from http://allrecipes.com/Recipe/Streusel-Topped-Blueberry-Muffins/Detail.aspx)
Makes 12 muffins

2 c whole wheat pastry flour
2 t baking powder
1/2 t salt
1/2 c butter, softened
3/4 c sucanat (or Rapadura)
2 eggs
1 t vanilla extract
2 t lemon zest
1 T lemon juice
1/2 c milk (or equivalent)
1 1/2 c fresh blueberries

2 T whole wheat pastry flour
4 T sucanat (or Rapadura)
1 1/2 t cinnamon
2 T butter, chilled

Preheat oven to 375 degrees F. Grease 12 muffin cups or line with paper muffin cups. In small bowl combine 2 tablespoons flour, 4 tablespoons sugar, and 1 1/2 teaspoons cinnamon. Cut in 2 tablespoons chilled butter with fork or pastry blender until mixture resembles coarse crumbs and set aside. Combine 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl. In large bowl beat 1/2 cup butter with 3/4 cup sugar until light and fluffy. Beat in eggs, and stir in vanilla, lemon zest, lemon juice, and milk. Gradually add dry ingredients, stirring gently. Fold in blueberries. Spoon batter into prepared cups. Sprinkle butter crumb mixture over batter in muffin cups. Bake 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool in pans on a wire rack. Enjoy!

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