I am very well aware most of you are still visiting my site for updates…and well, you know I’m not doing it that often. I apologize for not doing much just because I’m working (as I hope most of you know) and the area where I’m working at lacks any good food that doesn’t warrant my efforts on posting. So, there’s my reasons for not updating so often. I’m sorry and I thank you for my fans out there who still check on my site constantly. Did I mention I love you for doing that? If I haven’t, I LOVE you!
Onto the food…as I’ve mentioned earlier, I don’t eat out that much which means, I’m baking/cooking more often. So, I ended up baking a batch of walnut brownies from on Ina Garten’s Outrageous Brownies. And boy, aren’t they awesome…
Then I also baked a batch of whole wheat blueberry muffins that is based on my grapefruit cranberry muffin recipe but sans the vanilla sugar and the grapefruit zest and obviously, the use of fresh blueberries. The changes I’ve done to this recipe is that I’ve used one cup of whole wheat flour and one cup of unbleached all purpose flour (which still equates to 2 cups of flour) and then add an extra four tablespoons of milk from the original recipe. The latter addition resulted to a more moist, delicate crumb. It’s delicious, a tad bit healthier than your typical blueberry muffin, and it’s a nice pastry to start your morning.
Here’s the muffin recipe, in case you are confused what the heck I was saying earlier with the alterations…
Whole Wheat Blueberry Muffins
Makes 1 dozen
1 stick (1/2 cup) unsalted butter, room temperature, plus tablespoon or so for greasing pan
1 cup all-purpose flour
1 cup whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh blueberries (it’s summer; so it’s plentiful out there)
1 cup sugar
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup + 4 tablespoons milk
1/4 cup granulated sugar (you can either purchase this or make your own)
1. Preheat the oven to 375 degrees Fahrenheit. Generously butter a standard 12-cup muffin pan and add in a tablespoon of sugar in each muffin cup, tapping out excess; set aside. In a medium bowl, whisk together flour, baking powder, and salt.
2. In the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, beat butter and the sugar on medium-high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until combined. Mix in vanilla.
3. With the mixer on low speed, add reserved flour mixture, beating until just combined. Add milk, beating until just combined. Do not overmix. Using a rubber spatula, fold in the blueberries. Divide batter evenly among the prepared muffin cups. Sprinkle the remaining sugar on top of muffin batter.
4. Bake, rotating pan halfway though, until muffins are golden brown and a cake tester inserted in the center of one muffin comes out clean, about 30 minutes. Transfer pan to a wire rack to cool 10 minutes. Turn muffins on their sides in their cups, and let cool. Serve warm or at room temperature.