Blueberry Muffins

By bakers_delight85

Ingredients

• 1 1/3 cups all-purpose white flour
• 3/4 cup whole-wheat pastry flour
• 6 Tbsp. sugar
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 1/4 tsp. baking soda
• 1 cup skim milk
• 3 Tbsp. vegetable oil, preferably canola oil
• 1 large egg white
• 1 tsp. pure vanilla extract
• 1/2 tsp. grated lemon zest
• 1 cup fresh or partially frozen blueberries

Preparation

Step 1

Set rack in the upper third of the oven; preheat oven to 425 degrees F. Spray 12 muffin cups with nonstick cooking spray.
In a large bowl, whisk together flours, sugar, baking powder, salt and baking soda. In a small bowl, whisk
together milk, oil, egg white, vanilla and lemon zest.
Gently stir blueberries into the flour mixture until evenly incorporated. Stir the milk mixture into the flour mixture just until the dry ingredients are moistened; do not overmix. Using a ¼-cup measure or a large spoon, immediately divide batter among 12 muffin cups.
Bake the muffins for 14 to 17 minutes, or until golden and springy to the touch. Let cool on a rack for 5 minutes before serving.