Monday, July 25, 2011

BEST Blueberry Muffins!


I have tried DOZENS of blueberry muffin recipes over the years hunting for the perfect muffin. Most of the ones I tried had the consistency of a  biscuit but I prefer cakelike bakery muffins.

Some passed the white flour test but failed miserably when I substituted whole wheat flour. I almost gave up on the possibility of making a delicious 100% whole wheat blueberry muffin, but I'm glad I persevered.
I am happy to say that I have FINALLY found the PERFECT Blueberry Muffin recipe!

And, Yes! It tastes just as delicious when using 100% whole wheat flour!
(top image is white flour, right is whole wheat).

So where did this elusive recipe come from? It originated from a blueberry white chip muffin recipe from http://verybestbaking.com/ but of course I had to modify it to suit my specifications... Here is the modified recipe:


BEST Blueberry Muffins!

2 cups freshly ground whole wheat flour
1/2 cup organic sugar
1/4 cup organic brown sugar
3 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter softened
1 teaspoon vanilla
1 egg
1 cup milk
Zest of one lemon (1 1/2 teaspoons)
1 1/2 to 2 cups blueberries
Walnuts, optional

Streusel Topping
1/3 cup organic brown sugar (or 1-2 tablespoons of honey)
1/3 cup oats (optional)
1/4 cup flour
1/4 teaspoon cinnamon
3 tablespoons butter

Preheat oven to 375 degrees. Line or oil muffin cups (12 to 18).

Cream sugars with butter then stir in vanilla, egg and lemon zest (do not omit zest it adds great flavor). Mix dry ingredients and stir with wet alternately with milk. (I like to add dry ingredients right on top of the wet and just mix it with a fork a little before incorporating into the wet- saves an extra bowl...)

Fold in blueberries and walnuts if desired. Spoon into muffin pans filling 3/4 full. Sprinkle with Streusel Topping. Oats are optional in the topping (pictured in the whole wheat version) and I find it easier to mix with a fork if the butter is at room temperature.

Bake for 22 to 25 minutes. Cool in pan for 5 minutes before transferring to cooling rack.

*I highly recommend using freshly ground whole wheat flour. If you use store bought whole wheat flour you should definitely use King Arthur brand, it's the only one I've used that resembles fresh ground whole wheat.

*You can also use 1/2 cup of honey instead of both sugars. And use 1 to 2 tablespoons of honey in place of sugar for the topping. The flavor and texture isn't quite as rich, but it still works. 
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