i invented this recipe while cooking brunch for my family today. since it’s father’s day, i decided that’s what i’ll name the muffin recipe. not very original, but…whatever. when i bake them i’ll think of family, and that’s nice. the key to this recipe is the little bit of rosemary and thyme* that offsets the sweetness, and thenthe lemon just sort of perfumes and binds it all together. but go easy on the herbs, or the muffins will get a am-i-a-sweet-or-savory-food? sort of confusion about them. oh, and don’t waste time with frozen blueberries. they just lose all their flavor when you process them. better to wait and make this recipe when you can get fresh berries.

mix dry ingredients:
2 c wheat flour
1.5 c white wheat flour or unbleached white flour
1/2 c white sugar or whatever more natural granulated sugar product you prefer
5 tsp baking soda
1 tsp salt
fresh or dried rosemary to taste
fresh or dried thyme to taste
zest of one lemon

mix wet ingredients:
1/2 c butter, melted and cooled slightly (so it doesn’t cook the eggs on contact)

2 eggs
1 c milk

gently mix wet and dry ingredients until just blended, then fold in:
1 c fresh blueberries

cut together with pasty cutter or food processor the crumble topping:
1/2 c flour
1/2 c plain oats
1/2 c brown sugar
1/4 c butter (cut into chunks kept very cold until use)

place batter into muffin cups (lined with paper if desired) and top with crumble topping
bake at 400 degrees for 25-25 min
makes 18-24 muffins

oh, credit where credit is due: the addition of rosemary is an idea i got from www.101cookbooks.com.