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...
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)