Tuesday, June 14, 2011
This time, I decided that I wanted blueberry muffins. But of course I didn't have fresh blueberries. Why would I? And I didn't have frozen ones either. What I did have was dried blueberries. Even better, they were the tiny wild Maine blueberries. If you don't have any dried blueberries, any other dried fruit would work just as well.
On the other hand, I didn't want to overwhelm the muffins with blueberries. I wanted muffins with blueberries, and not blueberries surrounded by muffin.
I also decided to make these in fancy shapes instead of in plain muffin tins. If you're making these in regular muffin tins, a little bit of sugar sprinkled on top before baking would add some glitter and some crunch as well.
This recipe results in a very tender cake-like muffin, even though I used white whole wheat flour, which can sometime result in a denser product. You can use all white flour for this recipe, or up to half of it white whole wheat.
If you prefer, you can use something other than water to hydrate your blueberries.
Makes 12 muffins
1/4 cup dried blueberries
2 cups (9 ounces) flour (at least 1/2 all purpose flour with the remaining white whole wheat)
2 teaspoons baking powder
1 teaspoon salt
1/2 cup sugar
1 cup milk
1/2 cup vegetable oil
Put the blueberries in a small bowl and add just enough hot water to cover.
Preheat the oven to 375 degrees. Spray 12 muffin tins with baking spray or line with cupcake papers.
Put the flours, baking powder, and salt in a bowl. Whisk to combine.
Put the sugar, milk, oil, and egg in another bowl. Whisk to combine.
Add the dry ingredients to the wet and stir until almost combined. Drain the blueberries and add them to the mixture. Stir until the berries are well-distributed and the ingredients are combined.
Portion the batter into 12 muffin cups. Bake at 375 until lightly browned, about 15 minutes.