Gotta love the internet. It gives you far too many ideas.
Call me old-fashioned, but in the days of BOOKS and cookbooks, in particular, you were able to at least assume that the recipe worked.
Sadly, in the days of Pinterest, Blogs and paid content, that is not always the case. I have seen more that one recipe that makes me cringe. Whether it is because it is obviously untested, or missed steps, or ingredients, or all three.
There are some sites that do make sure you get a good recipe. One of my favorites for baking is King Arthur Flour. Sure they want to sell you flour (and other things) but they have a lovely recipe archive that is available to all. (You don’t even have to sign up for all the recipes to magically appear available.) And the recipes (usually) work. [Note: I take FULL responsibility for the ones that don’t. 😉 ]
This gem, I found in my internet trawl for whey recipes and it is a keeper. It is adapted from this recipe. But, of course, I had to meddle.
Many thanks to King Arthur Flour and PJ Hamel for the inspiration.
Whole Wheat Blueberry Muffins
Makes 12 (consistently)
5 ounces whole wheat flour
5 ounces whole wheat pastry flour (reserve 2 tablespoons)
6 ounces brown sugar
3/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon (optional)
1 teaspoon vanilla extract
1/3 cup neutral vegetable oil (sunflower is my latest fav)
10 ounces whey or 12 ounces buttermilk (play this by ear, it is better to have this look like a loose pancake batter than a stiff dough)
8 to 10 ounces blueberries, fresh or frozen (I prefer to make sure there are 6 large or 8 medium blueberries per muffin (so I measure by weight and count as well)
One small bowl
One large bowl
Medium Whisk
Mixing Spoon
Tin with 12 muffin cups (with paper if desired, or cooking spray, if not) – silicone is not the right choice for this recipe
Add all dry ingredients (except 2 T of flour) together into the large bowl and whisk.
Add all wet ingredients to small bowl and whisk.
Pour wet ingredients over dry and stir to combine.
Dust blueberries with the 2 Tbsp flour you have set aside and fold into batter with as few strokes as possible. (if you prefer you can leave these separate and stud your muffins with them separately. I do this sometimes because I want equal blueberry bites per muffin!)
Spoon the batter (don’t pour with this or the berries will sink) into the muffin cups filling them a bit over 3/4 full.
Bake for 20 minutes, or until a toothpick inserted into the middle comes out clean. (I like to switch trays between racks halfway through.)
Remove from oven and let cool in the tray for 5 minutes, then transfer to a rack to complete cooling. [Note: These are great warm or at room temperature and in testing this, just a few have made it to room temp.]
Store leftovers at room temperature covered with a light towel or in a slightly open container. Eat within 4 days for best results.
Not much better than a warm muffin and a hot cup of coffee.
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