These toothsome muffins make a tasty way to start the day, or they can be enjoyed with an afternoon tea. Tangy lemon-juice–soaked dried blueberries accent the batter, which includes bulgur and whole-wheat flour.

See other related recipes in Go-To Grains.

Yield: 24 muffins
Preparation time: 40 minutes, plus 20 minutes unattended baking
Shelf life: 3 days

Ingredients

5 ounces bulgur
3 ounces dried blueberries
2 ounces lemon juice, plus 2
tablespoons grated lemon zest
1 pint plain yogurt
6 ounces canola oil
2 large eggs
13 ounces all-purpose flour
5 ounces whole-wheat flour
8 ounces granulated sugar
3 tablespoons baking powder
1 teaspoon salt

Method

1. Bring 3 cups of salted water to a boil; add bulgur and remove from heat until it has softened and approximately doubled in volume, about 20 minutes. Drain. In a small bowl, combine the blueberries and
lemon juice.

2. Meanwhile, preheat oven to 375 degrees F. Line muffin tins with 24 paper inserts and lightly spray with nonstick vegetable spray.

3. In a large bowl, whisk together yogurt, oil and eggs until smooth. Stir in lemon zest, blueberries and cooked bulgur.

4. In the bowl with the yogurt and blueberries, sift all-purpose and
whole-wheat flours with sugar, baking powder and salt, stirring
until blended.

5. Scoop batter evenly into each muffin liner; bake in the lower third of the oven until a knife inserted into the center comes out clean, 20 to 23 minutes. Rotate the pan halfway through baking time. Remove, tip the muffins on their sides and let cool before serving.

Nutritional Data (per muffin): Calories: 210; Cholesterol: <5 mg; Sodium: 15 mg; Fat: 8 g; Dietary Fiber: 1 g

Ingredient Cost Sheet

IngredientsCost
5 ounces bulgur $.56-.93
3 ounces dried blueberries $1.91-3.19
2 ounces lemon juice, plus 2 tablespoon grated lemon zest $.30-.50
1 pint plain yogurt $.87-1.45
6 ounces canola oil $.45-.75
2 large eggs $.29-.48
13 ounces all-purpose flour $.53-.89
5 ounces whole wheat flour $.21-.34
8 ounces granulated sugar $.30-.50
3 tablespoons baking powder $.15-.24
1 teaspoon salt  

Joanna Pruess is a regular contributor to Specialty Food Magazine