Two words: Blueberry. Muffins.
Berry season is here, and the farmer’s markets and stores are brimming with fresh, local strawberries, blueberries and blackberries. I do love blueberries, and my favorite way to enjoy them is in muffins. Perhaps that’s wrapped up in childhood memories for me, since my mom often made blueberry muffins for breakfast. I think they were from a box, but they sure were good. And these are even better.
Folks, these are some of the best muffins I have ever had… and I consider myself a muffin aficionado.
Before I go crazy with expressing my love for these muffins, though, I would like you to meet my new BFF. His name is White Whole Wheat Flour, and he is now indispensable in my kitchen.*
*I was not compensated in any way for this post. I just think this flour is the bee’s knees.
White whole wheat is actually whole wheat flour — it’s just a different type of wheat that has a lighter texture and flavor than “regular” whole wheat. So, basically, it’s a nice way to get the nutritional content of whole wheat without all the heaviness and (to some) overwhelmingly hippie-ish taste.
I bought white whole wheat flour for this recipe, since it was suggested in the original (from King Arthur Flour), and I was almost out of whole wheat flour anyway. I’m a convert! Normally I wouldn’t substitute more than half the flour in a given recipe with whole wheat, but I may be more bold with this stuff.
But anyway — the muffins! My friend Andrea recommended this recipe, and it was an absolute hit. I sampled one while it was still warm from the oven, and Oh. My. So good.
Let’s just say I ended up eating three of them right then and there. Yes, they’re healthy-ish, since they’re made with whole wheat flour. (And if you don’t share my enthusiasm for white whole wheat flour, you can use regular whole wheat flour instead — two of my friends did, with pleasing results.) But they are moist and tender and sweet-but-not-too-sweet and just downright delicious.
Enjoy! And try one still warm from the oven — it’s a must!
- 2¼ cups (10 oz) white whole wheat flour
- 1 cup (7½ oz) brown sugar
- ¾ tsp salt
- 1 tsp baking powder
- ½ tsp baking soda
- 1 cup fresh blueberries
- 1 tsp vanilla extract (preferably double-strength)
- ⅓ cup vegetable oil
- 1½ cups buttermilk
- Preheat the oven to 400. Grease a 12-cup muffin tin, or line with cupcake papers.
- Combine the flour, brown sugar, salt, baking powder and baking soda in a large bowl and whisk to combine and break up any lumps.
- Stir in the blueberries.
- Mix the vanilla, oil and buttermilk in a separate bowl and beat into the dry ingredients until just combined.
- Spoon the batter into the muffin pan, filling each cup about ¾ full. Bake for 18 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Cool for 5 minutes, and then turn the muffins out onto a wire rack to cool completely. Enjoy at least one while they’re still warm!