Saturday, August 17, 2013
100% Whole Wheat Blueberry Muffins
Makes 1 dozen (See Tip for making mini muffins)
Recipe from King Arthur Flour
Husband-Tested in Alice’s Kitchen
These muffins are moist, tender, and delicious with a cup of hot coffee or tea. No one will guess that they are 100% whole wheat and much better for you than regular muffins! For a quick breakfast, whisk the dry ingredients and store in the fridge the night before. Then in the morning, pour in the wet ingredients and the blueberries, stirring just to combine and then pop them in the oven. Bake while you get ready for the day and in no time at all, you’ll have a great breakfast.
2¼ cups King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour
1 cup brown sugar
¾ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon, optional
1 cup blueberries, fresh or frozen
1 teaspoon vanilla extract
⅓ cup vegetable oil or applesauce
1½ cups buttermilk or plain (not Greek) yogurt or 1 1/4 cups liquid whey* (*The liquid drained from plain yogurt when you make thick, Greek-style yogurt.)
Cinnamon-sugar or coarse white sparkling sugar for topping, optional
Preheat the oven to 400°F. Lightly grease the cups of a standard muffin pan; or line with paper baking cups.
Whisk together all of the dry ingredients, including the blueberries.
In a separate bowl, whisk together the vanilla, vegetable oil, and buttermilk or whey.
Pour the liquid ingredients into the dry ingredients, stirring just to combine.
Spoon the batter into the prepared muffin cups, filling them nearly full. A slightly heaped muffin scoop of batter is the right amount.
Sprinkle the tops of the muffins with coarse sparkling sugar or cinnamon sugar, if desired.
Bake the muffins for 18 to 20 minutes, until a toothpick inserted into the middle of one of the center muffins comes out clean.
Remove the muffins from the oven, and after 5 minutes (or when they're cool enough to handle) transfer them to a rack to cool. Serve warm, or at room temperature. Store leftovers loosely wrapped at room temperature.
Tip: This recipe will make about 3 dozen mini muffins. Bake in a preheated 400°F oven for 9 to 10 minutes, or until a toothpick inserted into the center of one of the muffins comes out clean.