Heat the oven to 375 °F. Line a 12-cup muffin tin with paper liners. In a mixing bowl, use a mesh strainer to sift together the whole wheat and all purpose flour, baking powder, lemon peal, and kosher salt. In a second mixing bowl, beat together the condensed milk, melted butter, milk, one egg, and vanilla extract.
Add the wet ingredients into the bowl with the dry ingredients, slowly mixing the batter until it is very thick and all of the ingredients are incorporated. Add fresh blueberries to the batter and fold gently with a spatula until combined.
Using an ice-cream scooper, scoop the batter into the prepared muffin tin. Bake the blueberry muffins until golden brown, approximately 20 minutes. Remove the muffins from the pan and let it cool before serving.
A single blueberry muffin is about 198 calories.
Recommended Serving Size: 1 muffin (Approximately 198 cal.)
Total Servings: Approximately 12
Below are a few of the items used to create the finished result. The curated items below and ingredients above have been carefully selected and represent what we believe to be the best balance between quality and cost.