Hi dear readers, it’s my last blueberry post.
Spiffed-up blueberry muffins! So, what’s spiffed up about them?
Well, the addition of whole grain flour of course. Why that? Read on friends.
My mom would crank out classic blueberry muffins every summer after we went picking. I always got excited about them, but didn’t love them (sorry mom). I could not put my finger on the exact reason why I didn’t enjoy the muffins as much as I should have until I read a recipe from Nigel Slater. He pointed out that some muffins have a metallic taste which is due to the leavening agent. He recommended spelt flour to get rid of that flavor.
I didn’t have any spelt on hand, so I improvised, natch. Whole wheat worked just as well, and yielded delicious, moist and chewy muffins. The whole wheat provides a nutty flavor that masks the leavening but compliments the gentle sweetness of the blueberries.
Spiffed-Up Blueberry Muffins (adapted from Nigel Slater)
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 4 tbl soft butter
- scant 2/3 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- scant 1/2 cup milk
- 1 1/2 cup blueberries
Preheat oven to 375°. Line a muffin tin with 12 baking cups. Mix together the flours, baking powder and soda, and salt. In a separate bowl, cream the butter and sugar. Beat in the eggs, mix to combine, then the vanilla extract. Alternate adding in the flour mixture and the milk, until the ingredients are gently combined. Fold in blueberries. Divide the batter evenly among the 12 cups. Slater suggests sprinkling with oats and demerara sugar for visual effect, but I skipped it.
Bake for about 20 minutes, or until skewers come out mostly clean when muffins are pricked. Remove from baking tins and let cool on a rack.