Recipe: White Whole Wheat Flour Blueberry Muffins

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by Helen Fletcher

KMOV.com

Posted on May 6, 2014 at 4:00 PM

My husband was recently diagnosed with diabetes and that called for a change in our diets.  Out went white bread, pasta and processed foods.  As a baker, I have always used white flour – bread, all purpose or cake flour.  So now what to do. 

Whole wheat flour was the answer.  But the whole wheat flour that was available for years is a strong flavor with dark color and not one I wanted to use as my main flour.  For years items made with it were heavier than items made with all purpose flour. Digging a bit deeper, I found white whole wheat flour.  Because it does not have the red color genes, it is lighter in color and less astringent in taste.
 
King Arthur Flour states “This flour, America's #1 white whole wheat flour, starts with lighter-colored, milder-flavored white wheat, rather than traditional red wheat. But don't worry; it still has all the fiber and nutrition of traditional whole wheat. Substituting white whole wheat for all-purpose flour in recipes yields a treat that's just as tasty as the original, with the benefits of increased fiber, vitamins, and minerals.”

I have tried it in waffles and pancakes, as well as these muffins.  My husband  loves the taste.  So if you are a baker like me, you might want to give white whole wheat flour a try. 

When it comes to the blueberries, if you use frozen blueberries and stir them in at the very end, your batter will not turn that yucky bluish gray.  These are among the lightest tastiest of muffins. 

2 1/4 cups White Whole Wheat flour or regular whole wheat flour (285 grams or 10
ounces)
1 cup packed brown sugar (200 grams or 7 ounces)
3/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup vegetable oil
1 1/2 cups buttermilk
2 teaspoons vanilla
1 1/2 cups fresh or frozen blueberries (210 grams or 7 1/3 ounces)
Sanding or granulated sugar, optional

Preheat the oven to 400 degrees.

Line 15 regular muffin cups with liners.

Whisk all the dry ingredients together.  Make sure the brown sugar is fully incorporated with no lumps. 

Combine the oil, buttermilk and vanilla.  Stir into the dry ingredients completely.  Stir in the blueberries.

Fill the paper lines almost full.  Sprinkle with sanding sugar if desired.

Bake for 18 to 20 minutes.  Cool before removing from tins.

Yield:  15 regular size muffins
 

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