Recipe by AltB
Wonderful to wake up to in the morning!
Top Review by SrtaMaestra
These are very good. I was skeptical about the texture with using only whole wheat flour instead of a blend, but they were really good! (I think the 1/2 c butter had something to do with that!) I used large blueberries and increased to 2 cups as recommended, which unfortunately created a bit of a mess for me. That was just too much blueberries in the bottoms of some of the muffin cups. I would recommend either sticking to the smaller blueberries, or using the large blueberries without increasing the amount. Just scoop with care to try to distribute the 1 1/2 cups of blueberries throughout your muffins. I used 1/2 cup splenda and 1/2 cup sugar, and did not sprinkly the tops with sugar. I stirred the nutmeg and some cinnamon into the muffins. I will make these again, experimenting to try to keep the moist texture while cutting down the amount of butter with some applesauce. I don't think I'll be able to do 50-50 without a great loss of texture, but 25-75 might be possible. Thanks for posting. Made for Fall 08 PAC.
- 1⁄2 cup unsalted butter, room temperature, plus more for pan
- 2 1⁄2 cups soft whole wheat flour (any kind of whole wheat flour works)
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 1⁄4 cups frozen mini blueberries (you may use which ever blueberries you like best, but for bigger ones, you increase to 2 cups)
- 1 1⁄4 cups unbleached cane sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1⁄2 cup milk
- 1⁄4 teaspoon nutmeg
Directions See How It's Made
- Preheat oven to 375°F Generously butter a standard 12-cup muffin pan and dust with flour, tapping out excess; set aside.
- In a medium bowl, whisk together flour, baking powder, and salt. Working over the bowl, toss blueberries in a fine sieve with about 1 1/2 teaspoons flour mixture to lightly coat; set aside the flour mixture and the blueberries.
- In the bowl of an electric mixer fitted with the paddle attachment, or using a hand held mixer, beat butter and 1 cup sugar on medium-high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until combined. Mix in vanilla.
- With the mixer on low speed, add reserved flour mixture, beating until just combined. Add milk, beating until just combined. Do not overmix. Using a rubber spatula, fold in the blueberries. Divide batter evenly among the prepared muffin cups. If desired, in a small bowl, mix together remaining 1/4 cup sugar and nutmeg. Sprinkle sugar mixture on top of muffin batter.
- Bake, rotating pan halfway though, until muffins are golden brown and a cake tester inserted in the center of one muffin comes out clean, about 25 minutes. Transfer pan to a wire rack to cool 10 minutes. Turn muffins on their sides in their cups, and let cool. Serve warm or at room temperature.