Sunday, January 20, 2013

Blueberry Muffins--Updated

I volunteered to bake a dozen blueberry muffins for an upcoming meeting.

Since I don't have a blueberry muffin recipe that I'm very enthusiastic about, I thought I would look around for one. I bought lemons when I went shopping because I definitely wanted to find a recipe that included lemon. I was also hoping for a whole-grain recipe.

I got lucky! The first place I looked, I found what turned out to be a great recipe. Thank you, King Arthur Flour recipes. Here is the recipe I found.

My tweaks:
  • I used flour that I ground from hard white wheat.
  • You'll notice that this recipe does not have any lemon in it. Otherwise, it looked so good that I checked the reviews. Some people had used lemon zest and reduced or left out the almond extract. So I left out the almond extract and added the zest of one lemon.
  • I used frozen blueberries for two reasons. For one thing, I already had some. Also, they are the small kind, from Maine, so you end up with the blueberry-goodness distributed more evenly throughout each muffin. The only bad part is that frozen blueberries tend to leave blue streaks in the muffins.
  • Another day I may write about the issues related to buying fresh blueberries in the middle of winter in a northern climate.
  • I didn't put a topping on because I didn't want to add any sugar. I think these muffins are already plenty sweet. They are muffins, not cupcakes, after all. In particular, I didn't want to use their suggested cinnamon-sugar topping because I don't think lemon and cinnamon mix very well. Another time I would like to try sprinkling some chopped or slivered almonds on top, but I didn't have any today. (I only buy almonds if I plan to use them for something specific because I love them way. too. much!)
  • I followed their directions for mixing the ingredients together. But next time I think I will add the wet ingredients to the creamed mixture, and then add the dry ingredients, followed by stirring in the blueberries. Their order seemed counterintuitive to me, since you want to mix the flour as little as possible. I'll update this if I find I'm wrong. Update: My way of mixing--dry ingredients after wet ingredients--was easier and worked beautifully.

The muffins smelled divine while they were baking.

The texture was very delicate. The taste was heavenly. No butter needed.

These muffins combine great taste and texture with 100% fresh whole-grain goodness.

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