These muffins from Gourmet are made with whole wheat pastry flour, which as we know from this post has a low protein content. That means you get a healthier muffin with a slightly richer flavor without the dense texture that you might think of when it comes to whole wheat. And there's one other fantastic thing about this recipe...
Fluffy, Whole Wheat Blueberry Muffins
Recipe Review
We love that the batter makes exactly one dozen (full-size) muffins. We know, it seems like a very elementary thing, a batch of batter that makes an even dozen. But it's not.
So many recipes make a huge amount—and we're a one-muffin-tin household—or a volume of batter that's hard to divide among a dozen cups without having an awkward amount left over.
It's also a batter you can mix by hand, so it takes no time to pull together.
• Get the recipe: Kemp's "You-Won't-Believe-They're-Whole-Wheat" Blueberry Muffins
Not sure if we'd like the recipe or not, we decided to buy a small amount of whole wheat pastry flour from the bulk bins at Whole Foods rather than get an entire bag.
But we're heading back for more. These muffins are airy, moist, and chock full of blueberries. They also have a cinnamon-sugar mixture sprinkled on top that gives them a Snickerdoodle quality, according to a friend who ate one this weekend.
Related: Recipe: Mini Blueberry-Lemon Muffins
(Image: Elizabeth Passarella)
Tags
Recipe Review, Health, muffin, Gourmet, whole wheat, blueberries, whole wheat flour, blueberry muffinsShare
Comments (6)
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I've already priinted this out to make this weekend. These sound and look delicious. Question however-whole wheat pastry flour-is that different that whole wheat flour?
view rosebud's profile
rosebud: Yes, it is different than regular whole wheat flour. I found it in the bulk bins at Whole Foods, but I believe King Arthur and Bob's Red Mill both make it.
view Elizabeth P's profile
I use whole wheat pastry flour in all recipes that call for white all purpose flour and I've never had anything turn out poorly. I rarely buy white all purpose flour anymore. Even cakes turn out well using whole wheat pastry flour.
view charise's profile
Sounds great; I'll have to try it out!
@Rosebud: Pastry flour has a lower protein content than regular flour, no matter if it's white or whole-grain. This just helps make for a more tender muffin. (More protein = more gluten = tougher structure, sometimes but not always a bad thing.)
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view eprewitt's profile
Trader Joes carries whole wheat pastry flour!
view jen_g's profile
I work at Trader Joe's in northern California, and we do not carry whole wheat pastry flour. Each region is different though, so yours may. We do carry white whole wheat flour, but I believe that is different.
view Ariel's profile