Happy New Year!
I'm not usually one for muffins. But tonight when I saw the bag of wild blueberries in my freezer, I suddenly couldn't survive without some blueberry muffins.
As usual, I turned to Baking Illustrated: the Practical Kitchen Companion for the Home Baker, by the Editors of Cook's Illustrated Magazine. I'm not going to print out the recipe because I didn't change a thing from the original recipe, except for swapping in whole wheat pastry flour. These muffins rocked - they have 1 1/4 cups of sour cream in them, and it tastes lovely with the blueberries. The texture is nice and cakey too, even with the whole wheat pastry flour. My only complaint about the whole wheat flour is the color - these muffins just aren't very cute.