Blueberry Muffins (whole wheat, honey-sweetened)

We ate these muffins again a few days ago--a classic Family Favorite--and I took an updated picture, feeling re-inspired by their deliciousness.

First posted October of 2011:
My kids love muffins and there are smiles all around when I serve these! I like to make them more like bread than cake so we can have them for a meal. 

The original recipe is from my Better Homes and Gardens Cookbook, p. 115. I modified it to substitute whole wheat flour and honey for the white flour and refined sugar.


BLUEBERRY MUFFINS
Yield: 12 muffins

1 3/4 c. whole wheat flour

2 tsp. baking powder

1/4 tsp. salt

1 beaten egg

3/4 c. milk

1/4 c. cooking oil

1/6 c. honey

3/4 c. fresh or frozen blueberries

1 tsp. finely shredded lemon peel, optional (but really best with it)

Grease twelve 2 1/2-inch muffin cups or line with paper bake cups.  Set aside.

In a medium bowl combine flour, baking powder, and salt.  Make a well in center of flour mixture.  Set aside.

In another bowl combine egg, milk, oil, and honey.  Add egg mixture all at once to flour mixture.  Stir just until moistened (batter should be lumpy).

Spoon batter into prepared muffin cups, filling each two-thirds full.

Bake at 400 degrees for 18-20 minutes, or until golden (or inserted wooden toothpick comes out clean).