We found ourselves with an extra pint of blueberries after a “buy 1 get 1 free” sale at our grocery store last week so we decided to make blueberry muffins for breakfast.
I used my new Gwyneth Paltrow cookbook (got it for Christmas!) for the recipe and between the 2 blueberry muffin recipes in the book; “Blythe’s Blueberry Muffins” or the “Healthier Version” that called for spelt flour and agave nectar…we went with Blythe’s. We halved the recipe and used whole wheat flour instead of all purpose. If you use whole wheat flour (in this or any baking recipe), you will have to adjust the amount of wet ingredients you use so the recipe isn’t too dry, I ended up doubling the amount of milk we used for these muffins.
Blythe’s Blueberry Muffins
from My Father’s Daughter by Gwyneth Paltrow
1 stick unsalted butter, melted and cooled
2 large eggs
1/2 C milk
2 C unbleached all – purpose flour
3/4 C plus 1 Tsp granulated sugar
2 Tsp baking powder
1/2 Tsp find salt
2 1/2 C fresh blueberries
Preheat oven to 375 degrees. Line a 12-cup muffin tin with papers.
Whisk the butter, eggs, and milk together in a bowl. In another bowl, whisk together the flour 3/4 C sugar, baking powder, and salt. Stir the wet ingredients into the dry ingredients and fold in the blueberries. Divide among the muffin cups and sprinkle the muffins with remaining teaspoon of sugar. Bake until a toothpick tests clean and the muffins are golden brown, 25 – 30 minutes. Best to eat these warm.
*Note – the brown hue of these muffins is because of the whole wheat flour.