1 cup unbleached all-purpose flour
1 cup whole wheat flour
1/2 cup granulated sugar
1 tbsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1 1/2 - 2 cups blueberries, fresh or frozen (if using frozen, do not thaw)
1/2 cup (1 stick/4 oz./113g) butter or margarine, melted
1/2 cup whole milk
2 large eggs
1/2 tsp. vanilla extract
Coarse white sugar (coarse white sugar gives a nice texture, but regular granulated sugar may be substituted), for topping muffins
Coarse white sugar may be purchased online at Kingarthurflour.com and at amazon.com and at other online stores.
1. Preheat oven to 425 degrees F/220 degrees C. Grease or line with paper muffin cup liners a 12 cup muffin pan.
2. Combine dry ingredients in large mixing bowl and mix well.
3. In a separate bowl, toss 1 tbsp. of the dry ingredients with the blueberries; set aside.
4. Stir the eggs, milk and vanilla into the melted butter.
5. Quickly and gently combine the dry and wet ingredients. As soon as everything is evenly moistened, stop stirring, because further stirring will cause the muffins to be tough. Fold in the blueberries.
6. Spoon batter into prepared muffin pan, filling the cups about 2/3 full. Sprinkle tops with a bit of coarse sugar.
7. Bake in preheated oven for 15 to 20 minutes, until deep golden brown (fresh berries - check after 15 minutes, frozen will take about 20 minutes or maybe a bit more). Leave muffins in pan for 5 minutes before transfering to a wire rack. Serve slightly warm or at room temperature.
Makes 12 muffins.
Photograph taken by Diana Baker Woodall ©2007
Date: April 21, 2007