You should know by now that I have serious baking issues. I won’t bother to repeat again everything I find so challenging about baking. Simply put, baking is a pain and I can only get it right occasionally. One of the rarest occasions happened over the weekend. I made the most delicious, moist, and fluffy 100% whole wheat blueberry muffins. Now, 100 % whole wheat does not always go with adjectives like these, but this recipe is PERFECT and I’m so happy that I haven’t gave up baking just yet!
Here is one handy baking tip for muffins I’ve learned from a pastry chef; do NOT over mix the ingredients or you end up with rubbery and chewy muffins. The wet ingredients for this recipe should look like this after being mixed:
And it’s totally fine to have a few streaks of flour after adding the dry ingredients.
- In a large bow, whisk together:
- ⅔ cup sugar
- 2.5oz butter, cut into pieces at room temperature
- ½ cup of milk (1 or 2%)
- ½ of blueberry or vanilla kefir
- 2 eggs
- In a medium bowl, whisk together"
- 1-1/3 cup whole wheat flour
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup blueberries
- Whisk the wet ingredients until the butter just form tiny pebbles.
- Pour the dry ingredients over the wet and mix JUST until combined. Do NOT overmix.
- Spoon into muffin tins (half way) or paper pannetone cups.
- Sprinkle with coarse sugar.
- Bake at 375F for 20 minutes or until golden all over.