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.
5 comments:
They are too! (Cute)
When you say frozen wild blueberries, are you referring to the kind Dole puts out? I think I've seen them before, but never have purchased them. I also want to buy dried wild blueberries.
And whole grain is bigger than ever. Have you seen the new Bon Appetite?
So anyway, good job. Muffins are perfectly fine for dinner.
Absolutely mouth watering! And dinner!!!! Yeeehaaa!
Happy New Year!
Whole wheat blueberry muffins ...perfect dinner! I can't wait to give these a go.
Looks like a good dinner to me.
Yum! That sounds like a pretty good dinner :)
Whole wheat rocks!
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