Hearty Blueberry Muffins

Almost every morning Nick walks across the street to buy a coffee from either the bakery or the general store. On Saturday he returned with the new June issue of Martha Stewart Living for me. What a guy what a guy. As a big thank you I treated us to a lazy Sunday morning breakfast of Hearty Blueberry Muffins and sliced citrus. Nobody ate just one muffin so it’s no lie when I say these little gems are delish.

HEARTY BLUEBERRY MUFFINS
from Martha Stewart Living June 2013
makes 12 (although I only got 10)

3/4 cup whole-wheat flour
3/4 cup all-purpose flour
1/4 cup toasted wheat germ
1/2 teaspoon baking soda
1/8 teaspoon coarse salt
1/2 cup packed dark-brown sugar
3/4 cup whole milk plain yogurt
1/4 cup virgin coconut oil, melted
2 large eggs
8 ounces (about 1 1/2 cups) fresh blueberries

If spring weather and blueberry muffins were not special enough Dylan and his little girlfriend visited two week old baby calves last week. I don’t know what’s cuter – the new cows or our two year olds holding hands!

1. Preheat oven to 375 F. Line a 12 cup muffin pan with paper liners. Whisk together flours, wheat germ, baking soda, and salt in a large bowl. Whisk together brown sugar, yogurt, oil, and eggs in another large bowl. Add yogurt mixture to flour mixture and gently mix until just combined. Fold in blueberries with a rubber spatula.

2. Divide batter among muffin cups. Bake until golden and a toothpick inserted in centers comes out clean, about 20-25 minutes. Let cool in pan for 10 minutes. Transfer muffins to a wire rack and let cool completely.