We needed to balance out the chocolate muffin morning with a fruit muffin, right? Of course. These muffins smelled amazing! This recipe is also from the King Arthur Flour website and yes I changed it. This recipe uses Chef Brad's Wonder Flour (equal parts brown rice, spelt, and pearled barley milled together finely) too.
It tasted just as delicious as it looks, just in case you were wondering.
Preheat oven to 400 Fahrenheit.
Ingredients for this recipe are: 2 1/4 cups Wonder Flour (or you could use white whole wheat
flour), 1 cup turbinado sugar (brown sugar will work also), 3/4 teaspoon salt, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon cinnamon, 1 1/2 cups blueberries, 1 teaspoon
vanilla extract, 1/3 cup olive oil, and 1 1/3 cups buttermilk (homemade recipe found here)
flour), 1 cup turbinado sugar (brown sugar will work also), 3/4 teaspoon salt, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon cinnamon, 1 1/2 cups blueberries, 1 teaspoon
vanilla extract, 1/3 cup olive oil, and 1 1/3 cups buttermilk (homemade recipe found here)
Pour sugar, salt, cinnamon, flour, baking powder, baking soda, and blueberries into a bowl
and stir until combined.
and stir until combined.
Pour oil, buttermilk, and vanilla into another bowl and whisk together.
Add the wet ingredients to the dry.
Using a rubber spatula mix gently together.
Pour batter evenly into muffin paper lined muffin pan. This recipe makes 12 muffins.
Bake muffins for 18-20 minutes or until toothpick inserted comes out clean.
Remove from oven.
Enjoy!
Can you move in next door to me? I want to be able to just pop over every day and try whatever it is you've made...
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