And even better, the flavor and texture weren't affected. These muffins are still moist and tender, and go nicely with a cup of coffee on a weekend morning.
adapted from Cook's Illustrated
What's in them:
1 + 1/3 c granulated sugar, divided
1 1/2 tsp grated lemon zest
2 c frozen blueberries, divided
2 Tbsp fresh lemon juice
2 1/2 cups white whole wheat flour
3 Tbsp wheat germ
2 1/2 tsp baking powder
1 tsp salt
2 large eggs
4 Tbs (1/2 stick) unsalted butter, melted and cooled slightly
1/4 c vegetable oil
3/4 c plain no-fat Greek yogurt
1/4 c low fat milk
1 1/2 tsp vanilla extract
How to make them:
For the topping, stir together the sugar and lemon zest in a small bowl. Set aside.
Preheat the oven to 425 and adjust the oven rack to the upper-middle position. Generously spray a muffin tin with cooking spray, and set aside.
In a small saucepan, combine 1 cup of blueberries with 1 teaspoon of the sugar and the lemon juice. Cook over medium heat, stirring and mashing the blueberries often. Continue to cook until the mixture has thickened and reduced to about 1/4 cup, 5-6 minutes. Set aside to cool slightly.
Whisk together the flour, wheat germ, baking powder, and salt in a large bowl. Toss the remaining cup of blueberries into the flour mixture. In a medium bowl, whisk together the eggs and remaining sugar until completely combined. Whisk in the butter and oil, yogurt, milk, and vanilla extract.
Using a rubber spatula, gently fold the wet ingredients into the flour-blueberry mixture, being careful not to overmix. There should be lumps remaining and the batter should be just moistened.
Portion the batter into the muffin tins, using a spoon to create a depression on the top . Drop a scant teaspoon of the blueberry jam into the each depression. Sprinkle the lemon-sugar over the top of each muffin.
Bake 17-19 minutes, until the tops are golden and firm. Cool in the muffin tin 5 minutes, then transfer to a wire rack before serving.