I adapted this recipe today and it was so good I will make these again. Sorry we ate these so fast there wasn't time to take photos.
1/3 cup butter, softened2/3 cup sugar
juice of half a lemon
zest of half a lemon
1 egg
1/2 tsp vanilla
1 1/4 cups blueberries
1 cup whole wheat flour, sifted
1 tsp baking powder
1/4 tsp salt
1/3 cup milk
1/3 cup chopped pecans
Topping:
1 teaspoon sugar mixed with 1/8 teaspoon ground cinnamon
Preheat oven to 375°. In large bowl, cream butter, sugar, and lemon until light, about 4 to 5 minutes. Beat in egg and vanilla. Whisk together flour, baking powder and salt. Fold dry ingredients into batter, a little at a time, alternating with milk. Fold in blueberries and the pecans. Spoon into 8 paper lined muffin cups.
Sprinkle each muffin with the sugar and spice mixture.
Bake until muffins spring back when lightly touched, about 20 to 25 minutes.
