whole wheat blueberry muffins

With an inspiration to bake this morning, I whipped up some muffins, and not from a box which is usually what I opt for. Normally Saturday mornings consist of me rushing off to work or an event of some sort, but with the added bonus of having guests over, it was the perfect opportunity to spend a little more time in the kitchen that just grabbing a bowl of cereal. I paged through one of my favorite cook books and settled on the whole wheat blueberry muffins and just couldn't resist sharing my new favorite breakfast treat.

Ingredients:
1 1/2 cups whole wheat flour
1/2 cup all purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons lemon zests
1 cup blueberries {fresh or frozen}
1 cup milk
1 egg
4 tablespoons butter, melted and cooled

-Preheat oven to 425. Grease muffin pan or line them with baking cup liners.
-In a bowl stir flour, sugar, baking powder, salt, lemon zest. Add the blue berries and make a well in the center of the dry ingredients.
-Combine the milk, egg, and cooled butter. Pour into the well and stir just until the dry ingredients are moistened. Batter should be lumpy.
-Fill each muffin cup 2/3 full with batter and bake for 20 25 minutes or until the tops are lightly brown, rotating them half way through the baking time.
-Remove muffins from the pan immediately otherwise the moisture condenses on the bottom of the muffins and they will become soggy. Makes 12 muffins.