Whole Wheat Blueberry Lemon Muffins

Something about these muffins remind me of Summer. 
Lemon.. blueberries.. a light breakfast on a warm morning with a cup of coffee.. 

I needed a little something to get me out of the Winter funk. These are great!
My toddler gobbled these up. She prefers them sliced in 1/2 with some cold butter on them. 
mmm mmm good!

Serves 12. (Would also make a great bread!)
Weight Watchers: 5P+ per serving


What you need: 
3/4 Cup All Purpose Flour
3/4 Cup Whole Wheat Flour
1/4 tsp salt
1 tsp baking powder
6 tbsp unsalted butter, softened
1/2 Cup Organic Raw Sugar (or regular granulated sugar)
2 eggs
1/2 tsp Vanilla extract
Zest of 1 lemon 
1/2 Cup Fat Free Milk
1 Cup Blueberries

1. Preheat oven to 350 degrees. Spray muffin tin or line with cupcake liners. In a bowl, whisk together flour, salt & baking powder. 
2. With electric mixer, beat flour until fluffy. Slowly add in sugar. Add eggs one at a time, mixing in between. Beat in vanilla extract and lemon zest. Be sure to scrape down sides of bowl as needed. 
3. Slowly add flour to butter mixture, beating in between. Then add milk slowly. Mix until combined and gently fold in blueberries.
4.  Scoop mixture (about 1/4 cup for each muffin) into muffin tin. Bake 12-15 minutes or until toothpick inserted comes out clean. 

Glaze:

3/4 Cup Powdered Sugar

Juice of 1 Lemon

In a small saucepan, add sugar and lemon juice and whisk until combined. 
Allow muffins to cool and pour glaze over muffins.