Saturday, November 23, 2013

Whole Wheat Blueberry Muffins

This is our basic muffin recipe from our April Tea Times, 2012. Makes 12 muffins.

Take this base recipe and change the add-ins any way you’d like. Substitute different berries for the cherries, or even leave out the fruit and make cinnamon streusel muffins! When you make muffin batter, your goal is to mix the batter as little as possible; this will make high, tender muffins. Use a fork to mix! Never mix the batter until it is completely smooth, you will ruin the texture of the cake and they may not rise as much.

I made this morning for a friend because she was having trouble with the recipe. Remember, this recipe uses soft white wheat flour. I mill my own. If you are using white flour - I would experiment with 2/3 cup less. I haven't made them with white, so I'm not exactly sure of the measurement for it! Sorry!

First, prepare your muffin pans and either grease
or use a paper liner each cup. In a large bowl, sift
  • 2 2/3 cups soft wheat flour - 2/3 less if white flour is used
  • 1 tbsp. baking powder
  • 1 tsp. sea salt
Make a well in the center of the flour mixture, into
the well, add:
  • 2 large eggs, beaten well
  • 1/4 cup melted butter
  • 1/2 cup honey or maple syrup
  • 2/3 cup milk or buttermilk
  • 1 1/2 tsp. vanilla extract
Use a fork to gently start pulling the flour mixture into the liquid ingredients in the middle. Combine just until the flour mixture is wet and still lumpy. Before you finish moistening the batter, stir in 3/4 - 1 cup of fresh or frozen fruit. (Berries, chopped apples, etc.)
Use a spoon to fill each muffin cup 3/4 full; never fill to the top. Sprinkle the top of each muffin with sugar. Bake at 375° for 18-20 minutes, until golden and firm. Serve with butter! Enjoy!

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