Glazed blueberry muffins

Some days I really have no ambition to walk into the kitchen and cook or bake anything.  On those days, I wonder why these darn kids want to eat every. single. day.  What’s wrong with an all-cereal-diet anyway?  But then there are other days when I feel like a superwoman in the kitchen.  Able to sear meat for the crockpot, make muffins, and brew an iced coffee in a single bound!  Shazam!  I love those days!

These are the muffins that greeted the kids when they finally crawled out of bed this morning because, lucky for them, it’s been a superwoman kind of day.  Light and airy blueberry muffins with a little sweet glaze on top.  Definitely my new go-to recipe, and a delightful and relatively healthy way to start the morning.  Plus, they look good on my superwoman resume.

Recipe:  Glazed Blueberry Muffins

(adapted from Skinny Mom’s Kitchen)

2 c. King Arthur white whole wheat flour  (or substitute 1 c. whole wheat flour and 1 c. all-purpose flour)
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. Kosher salt
1/2 tsp. orange zest
1 large egg
2 Tbsp. canola oil
1 tsp. pure vanilla extract
1/3 c. granulated sugar
1 c. plain Greek yogurt
1/2 c. nonfat milk
1 1/2 c. frozen blueberries
glaze:
1/4 c. powdered sugar
1-2 tsp. milk

Preheat oven to 400 degrees and spray a muffin pan with cooking spray.  In large bowl, mix together flour, baking powder, baking soda, salt, and orange zest.  Make a well in the center and set aside.  In a separate bowl, lightly beat the egg.  Mix in canola oil, vanilla, sugar, Greek yogurt, and milk.  Pour wet mixture into the well of the dry mixture and stir just until combined.  Gently fold in blueberries.  Divide batter between 12 muffin cups.  Bake for 15-18 minutes, or until light brown on top and a toothpick comes out clean when inserted into the muffin.  Cool in pan for a few minutes, then remove to wire rack.

To make glaze:
Stir powdered sugar and milk until a glaze forms.  Drizzle over warm muffins before serving.

 

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