Serves: 5
Total Calories: 885
Yield: 12 Muffins

DRY INGREDIENTS
1 1/2 cups unbleached flour
1 1/2 cups whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
WET INGREDIENTS
1 3/4 cups milk
1/2 cup honey
1/2 cup margarine or butter melted
1 large egg
3 tablespoons grated lemon or orange peel (or both!)
GOODIES
1 1/4 cups firm fresh blueberries washed and patted dry
TOPPING
Citrus Honey Glaze

1. Preheat the oven to 375°F.

2. Sift the dry ingredients together in a large bowl. Add the goodies and toss to coat.

3. Whisk the wet ingredients in a medium bowl or blend in a food processor. Pour the wet ingredients into the dry mixture. Stir just until mixed. Do not overstir.

4. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top.

5. Bake for 15 to 20 minutes.

6. While the muffins bake, prepare the glaze topping.

7. Cool the muffins at least 10 minutes before removing from the tin. Glaze the tops, and cool an additional 10 minutes before digging in.

Nutritional Facts:

Serves: 5
Total Calories: 885
Calories from Fat: 186

More Recipes from the The Complete Muffin Cookbook Cookbook:
Flipped Apple Muffins
Gingerbread Muffins with Lemon Curd Filling
Glazed Ginger-Carrot Muffins
Cinnamon Sticky Muffins
Charity Nut Muffins
Devil's Food Muffins with Vanilla Cream Cheese Icing
Trust Your Own Experience
Blueberry-Peach Schnapps Muffins
Glazed Sunrise Blueberry Muffins
Grand Marnier Creamsicle Muffins
Jim Dandy Jelly Crumb Muffins
Marvelous Marbled Muffins with Coffee Icing
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