Blueberries and whole wheat, now with extra deliciousness

 

Since they keep talking about how blueberries have all these anti-oxidants and healthy things, I decided I needed to find a way to eat more.  So, naturally, I decided to make…

BLUEBERRY MUFFINS!

You know how most people say cooking is easy and you can change things out with out much damage but baking, baking is a SCIENCE and exact and if you don’t respect that you end up with a mess? yeah, I kinda throw that out the window.  I can tweak a baking recipe on the fly, but for some reason I cannot throw together a pasta salad.  So, um, if you have a delicious recipe please send it along because I have a GIANT bowl of blah pasta salad in my fridge that is in serious need of flavor.

Anyway, my point with that tirade is that to make the blueberry muffins I not only combined two recipes but then I messed them all up – DELICIOUSLY!

The basic recipe is from King Aurthur Flour (ooh yes I am a flour snob, only KAF for me!!) whose recipes I have always had great success. And then I changed it up.

Yeah – doesn’t that look awesome? haha!  well this is all he wet ingredients, including the blueberry yogurt instead of say, lemon, or vanilla – it looks gross but tastes yummy!

There, MUCH better – once you add the dry ingredents and the blueberries.   I used a combo of regular AP Flour and White Whole Wheat flour.  You can use whatever combo you like.  My husband scarfed these down and I mentioned later that they had WWW flour and he had no idea.  I also used frozen blueberries – of course you could use fresh.  But then it wont be pretty and blue pffft who wants white muffin and blue berries? heh.

The batter is super thick, like cookie dough.  This actually makes it much easier to fill the muffin cups as you can use a cookie scoop!

<pretend there is a picture here of the muffins in the pan before being baked>

Then you add this delicious topping!  The topping, from the queen herself, Martha Stewart and her Baking Handbook.  Though, I should say ‘inspired by’ since i read it last week, then when I went to make it today i couldn’t find the book and so I just made up the proportion.  yeahhh found the book after and wow was I off!  But I must say, it was one tasty laps of memory.  I didn’t use it all… it keeps in the fridge for about 2 weeks (according to Martha, but then, hers was merely ‘inspiration’ ha)

Ingredients:

Muffins:

  • 1 cup All-Purpose Flour
  • 1 cup All-Purpose White Whole Wheat Flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup (4 tablespoons) unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 2 extra-large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup yogurt (ok i used one serving of chobani greek blueberry yogurt – lemon or vanilla would be delicious too!)
  • 1 1/2 cups blueberries, fresh or frozen

Topping:

  • 1 stick of unsalted butter
  • 1 cup of flour
  • 1 cup of brown sugar
  • 1 tsp salt (i used kosher)

The How To:

  1. Preheat the oven to 350°F. Line a muffin pan with papers, and grease the papers (this way you dont leave 1/2 the muffin in the paper, i just use PAM)
  2. In a medium bowl, whisk together the flours, baking powder, baking soda, and salt.
  3. In a large mixing bowl, beat the butter and sugar together until light in color and down right fluffy!
  4. Beat in the eggs one at a time; then the vanilla extract and yogurt
  5. Add the flour mixture slowly, mixing till everything is evenly moistened. It will be THICK, like a cookie dough.
  6. Stir in the blueberries by hand, like when you add chocolate chips to cookies (skimmers, there are no chocolate chips in these muffins, but hmm that might be a tasty addition!)
  7. Scoop the batter into the muffin cups. i used a large cookie scoop and it took about a scoop and a half to 2 scoops to fill.
  8. Now you could stop here and they would be lovely, or as KAF suggests, just add some sparkling sugar to the top.  But if you want extra yum, now just grab a bunch of that topping mixture and pile it on top.  kinda squeeze it on there and use more than you think is necessary.  you will thank me later!

Bake the muffins for 25 minutes. Use a toothpick to make sure they are done.  Remove them from the muffin pan as soon as you can handle so that they don’t get all steamy and yucky.  Hold off as long as possible then dive into to one just to make sure they taste right. It might take two to decide.

now, seriously, pasta salad help!

 

One Response to Blueberries and whole wheat, now with extra deliciousness
  1. Johnny
    June 14, 2011 | 2:40 pm

    I had two of these for breakfast and they were awesome! Keep this recipe, babe!

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