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Muffins have long been cherished as a versatile snack or breakfast item, beloved for their convenience, portability, and the endless flavor combinations they offer. From classic blueberry to decadent chocolate chip, muffins cater to a wide range of tastes and preferences. Among these, Sweet Blueberry Cottage Muffins stand out as a delightful option that combines the wholesome goodness of fresh blueberries with a unique blend of flours, creating a treat that is both indulgent and health-conscious.

Sweet Blueberry Cottage Muffins

Discover the joy of baking with Sweet Blueberry Cottage Muffins, a delectable treat that combines fresh blueberries with a wholesome blend of flours. These muffins balance sweetness and nutrition, making them perfect for breakfast, snacks, or dessert. With a hint of lemon zest and a tender crumb, they're sure to impress. Learn how to prepare and serve these delightful muffins that are as nutritious as they are delicious, and elevate your snack time or brunch gatherings.
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Ingredients
  

1 cup all-purpose flour

1/2 cup whole wheat flour

1/2 cup granulated sugar

1 tablespoon baking powder

1/4 teaspoon sea salt

1/2 cup unsalted butter, melted and cooled

1/2 cup buttermilk (or 1/2 cup milk mixed with 1/2 tablespoon white vinegar)

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

1 1/2 cups fresh blueberries (if using frozen, do not thaw)

Zest of 1 lemon

1/4 teaspoon ground cinnamon (optional, for an extra flavor boost)

Coarse sugar for sprinkling on top (optional, for garnish)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Prepare a 12-cup muffin tin by lining it with paper liners or lightly greasing the cups with cooking spray or butter.

    Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, whole wheat flour, granulated sugar, baking powder, sea salt, and ground cinnamon (if using). Whisk thoroughly to ensure an even distribution of ingredients.

      Combine Wet Ingredients: In a medium mixing bowl, whisk together the melted and cooled unsalted butter, buttermilk, large eggs, pure vanilla extract, and lemon zest. Mix until all the wet ingredients are fully incorporated and homogenous.

        Combine Mixtures: Gradually pour the wet ingredient mixture into the dry ingredients. Using a spatula, stir gently until just combined. Take care not to overmix; a few lumps are okay for achieving a light and fluffy texture.

          Fold in Blueberries: Carefully fold in the fresh blueberries, making sure they are evenly distributed throughout the batter without breaking them.

            Fill Muffin Cups: Use a scoop or spoon to divide the muffin batter evenly into the prepared muffin cups, filling each about two-thirds full. If you would like, sprinkle a little coarse sugar on top of each muffin for an added touch of sweetness and crunch.

              Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18-22 minutes. The muffins are ready when a toothpick inserted into the center comes out clean, and the tops are golden and slightly domed.

                Cool and Enjoy: Once baking is complete, remove the muffin tin from the oven and let the muffins cool in the pan for about 5 minutes. Gently transfer the muffins to a wire rack to cool completely. Enjoy them warm or at room temperature for a delightful treat!

                  Prep Time, Total Time, Servings: 15 mins | 30 mins | Makes 12 muffins

                    - Presentation Tips: For an inviting presentation, serve the muffins on a rustic wooden board or a pretty cake stand. Consider adding a small bowl of extra blueberries and a drizzle of honey on the side for a delightful touch!