Just Made: Tahini Blueberry Muffins

We saw our first snow flurries of the season here in New York this morning.

It’s actually been a morning of firsts for me, because this morning I did something I have rarely, if ever, done before.

I had a muffin for breakfast.

Now, I’ve had muffins before, but anyone who knows me knows that I am an oatmeal girl all the way. Sometimes I’ll go for cereal, occasionally I get a craving for eggs, but never do I eat muffins first thing in the morning.

That’s probably because I only just had the inspiration for these muffins.

Tahini muffins. Tahini muffins with blueberries, to be exact. With almonds on top. You know you want the recipe.

Here it is:

Preheat your oven to 400 degrees F and grease a muffin tin. This recipe makes six large muffins, so if your muffin tin makes twelve, then double it.

1/2 cup whole wheat pastry flour

1/2 cup unbleached all purpose flour

1/4 cup light brown sugar

1 tsp baking soda

1/4 tsp salt

1/2 cup tahini

1 egg

1/2 cup soy milk

1 tbsp lemon juice

1/2 cup frozen blueberries

1/8 cup sliced almonds

In one bowl, mix the dry ingredients, except for the almonds. In a second bowl, mix the wet ingredients and add these to the dry ingredients. Fill your muffin tin, and sprinkle a few almonds on each muffin. Bake for 12-14 minutes or until the muffins are a little browned on top.

Enjoy (for breakfast!) with a bit of butter or almond butter.