Yes, whole-grain blueberry muffins. They are delicious! And they really isn’t any significantly difference from a regular muffin. No nutty or tannic bite or strong wheat flavor. Just a lovely, homemade blueberry muffin.
Click the photo above to see another photograph of the muffins.
The recipe is below.
Blueberry Muffins
- 1-1/2 cup King Arthur White Whole Wheat Flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 cup sugar
- 1 egg
- 3/4 cup milk
- 1/3 cup vegetable oil
- 1 cup blueberries, fresh or frozen
- Preheat oven to 400 degrees. Grease or line muffin tin.
- Combine sifted flour, baking powder, salt, and sugar in a mixing bowl.
- In another small bowl, lightly beat the egg for a few seconds, and add the milk and oil. Stir to blend.
- Make a well in the flour mixture and pour in the egg-milk mixture. Stir until the flour is just moistened. Do not over mix!
- Gently fold in the blueberries, being careful no mix as little as possible.
- Spoon batter into muffin tins to fill cups about 3/4 full.
- Bake for 20 minutes or until golden brown.
Variation: Mix the blueberries with 1/2 tablespoon of lemon zest before adding them to the muffin batter. You can also glaze the tops with a little melted butter and granulated sugar.
You can get the King Arthur White Whole Wheat Flour from the King Arthur website, but some groceries carry it, too. It’s made with a white spring wheat rather than the red wheat traditionally used for whole wheat flour. The result is a flour that’s quite like regular unbleached white flour, but still retains the fiber of the whole grain.
The recipe is adapted from Bernard Clayton’s Complete Book of Small Breads.
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