Prep 0 mins
Cook 20 mins
Made with rapidrise yeast, these are so good! Adapted from Fleishmanns yeast site.
- 2 1⁄2 cups all-purpose flour
- 1 1⁄4 cups whole wheat flour
- 1 cup sugar
- 2 (1/4 ounce) envelopesfleischmann's fast rising yeast
- 1 teaspoon salt
- 1 cup water
- 1⁄2 cup milk
- 3⁄4 cup butter or 3⁄4 cup margarine
- 1 large egg
- 1 tablespoon vanilla extract
- 1 1⁄2 cups fresh blueberries (or frozen)
- In a large bowl, combine 1 cup all-purpose flour, 1 cup whole wheat flour, sugar, undissolved yeast, and salt.
- Heat water, milk, and butter until very warm (120*F to 130*F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, vanilla, and 1 cup all-purpose flour; beat 2 minutes at high speed. Stir in remaining all-purpose flour to make a stiff batter.
- Dredge blueberries in remaining 1/4 cup whole wheat flour; gently fold into muffin batter.
- Fill 18 greased (2-inch) muffin cups 3/4 full. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
- Bake at 375oF for 20 to 25 minutes or until done.
- Remove from cups; cool on wire rack. Enjoy!
This recipe is just meh. Define does not taste like muffins. More like blueberry bread. The blueberries were bitter and the muffins were bland. I baked then for only 15 mins. Glad I did otherwise they would have been very dry and gross. By cooking them for 15 mins, the ONLY good thing about this recipe is the muffins were SUPER moist. But not a good recipe at all.