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Source

adapted from Joy of Cooking


Servings/Yield

48 servings


MacGourmet downloadBlueberry Muffins - Half White Half Wheat. To import, drag image to your MacGourmet recipe box.

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Design: Luka Cvrk, Solucija.com

Blueberry Muffins - Half White Half Wheat

Ingredients

  • 2 cups whole wheat pastry flour
  • 2 cups all purpose flour
  • 2 tablespoons baking powder
  • 1 tsp salt
  • ½ tsp nutmeg, ground
  • 4 eggs
  • 2 cups buttermilk
  • 1 ⅓ cups sugar
  • 12 tbsp vegetable oil
  • 2 tsp vanilla
  • 3 cups frozen blueberries

Method

Position a rack in the center of the oven. Preheat the oven to 400. Grease a standard 12-muffin pan or line with paper cups.

Whisk together thoroughly in a large bowl:
2 cups all purpose flour
2 cups whole wheat pastry flour
2 tablespoons baking powder
1 tsp salt
1/2 tsp ground nutmeg

Whisk together in another bowl:
4 large eggs
2 cups buttermilk
1 1/3 cups sugar
12 tablespoons canola oil (or warm melted butter)
2 teaspoons vanilla

Add to the flour mixture and mix together with a few light strokes just until the dry ingredients are moistened. Do not overmix; the batter should not be smooth. Fold in frozen blueberries. Divide the batter among the muffin cups. Bake until a toothpick inserted in 1 or 2 muffins comes out clean, 12-15 minutes (or longer for variations with fruit). Let cool for 2-3 minutes before removing from the pan. If not serving hot, let cool on a rack. Serve as soon as possible, preferably within a few hours of baking.

Yield: 48 muffins

Keywords

all purpose flour baking powder salt nutmeg eggs milk sugar oil butter vanilla