Post by Loupy on Aug 14, 2013 22:28:31 GMT -7
100% Whole Wheat Blueberry Muffins
adapted from King Arthur Flour
From: www.traceysculinaryadventures.com/
School will be starting before long, and maybe you need on-the-go healthy breakfast ideas - these definitely fit the bill! They're made entirely with white whole wheat flour. I've sung its praises before, but I really do love baking with it - you get the same whole grain goodness of traditional whole wheat flour without the bitterness I typically associate with it. The muffins are moist and tender, with some tang from the buttermilk and a slightly nutty flavor from the whole wheat flour. Oh, and the prep time to get them in the oven is about 5 minutes, so that's a nice bonus too. Definitely a keeper!
Makes 14-16 muffins
Ingredients:
2 1/4 cups (10 oz) white whole wheat flour
1 cup (7 1/2 oz) packed light brown sugar
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup fresh blueberries
1/3 cup canola oil
1 1/2 cups buttermilk, at room temperature
1 teaspoon vanilla extract
coarse white sparkling sugar (for topping, optional)
Instructions:
Preheat oven to 400 F.
Line muffin pan with paper liners.
In a medium bowl, whisk together the flour, brown sugar, baking powder, salt, and baking soda.
Be sure to break up any clumps of brown sugar.
Stir in the blueberries.
Add the canola oil, buttermilk, and vanilla to a measuring cup and whisk to combine.
Pour the wet ingredients over the dry and stir just until they are incorporated.
Divide the batter evenly among the prepared liners, filling each about 3/4-full.
Bake for about 15-18 minutes, or until the tops of the muffins spring back when lightly pressed with your fingertip, and a toothpick inserted in the center comes out clean.
Transfer the pan to a wire rack and allow the muffins to cool for a few minutes before removing them to the rack.
{Note: you could use frozen blueberries instead of fresh, but don't thaw them.}
adapted from King Arthur Flour
From: www.traceysculinaryadventures.com/
School will be starting before long, and maybe you need on-the-go healthy breakfast ideas - these definitely fit the bill! They're made entirely with white whole wheat flour. I've sung its praises before, but I really do love baking with it - you get the same whole grain goodness of traditional whole wheat flour without the bitterness I typically associate with it. The muffins are moist and tender, with some tang from the buttermilk and a slightly nutty flavor from the whole wheat flour. Oh, and the prep time to get them in the oven is about 5 minutes, so that's a nice bonus too. Definitely a keeper!
Makes 14-16 muffins
Ingredients:
2 1/4 cups (10 oz) white whole wheat flour
1 cup (7 1/2 oz) packed light brown sugar
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup fresh blueberries
1/3 cup canola oil
1 1/2 cups buttermilk, at room temperature
1 teaspoon vanilla extract
coarse white sparkling sugar (for topping, optional)
Instructions:
Preheat oven to 400 F.
Line muffin pan with paper liners.
In a medium bowl, whisk together the flour, brown sugar, baking powder, salt, and baking soda.
Be sure to break up any clumps of brown sugar.
Stir in the blueberries.
Add the canola oil, buttermilk, and vanilla to a measuring cup and whisk to combine.
Pour the wet ingredients over the dry and stir just until they are incorporated.
Divide the batter evenly among the prepared liners, filling each about 3/4-full.
Bake for about 15-18 minutes, or until the tops of the muffins spring back when lightly pressed with your fingertip, and a toothpick inserted in the center comes out clean.
Transfer the pan to a wire rack and allow the muffins to cool for a few minutes before removing them to the rack.
{Note: you could use frozen blueberries instead of fresh, but don't thaw them.}
