Are you mad for muffins? Don’t be, muffins are a happy thing, which is why we’re baking our way through cookbook maven Jean Anderson’s latest work: Mad For Muffins. This collection of classic, updated and downright creative sweet and savory muffins is a must-have for the avid cold weather baker.
There are blueberry muffins and blueberry muffins but few as good as these made with whole-wheat flour. If fresh blueberries are out of season, use the frozen — solidly frozen. They work just fine.
- 1 cup all purpose flour, sifted
- 1 cup whole wheat flour, un-sifted
- 1/3 cup granulated sugar or raw sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup toasted pecans, coarsely chopped
- 1 cup milk
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1 large egg, lightly beaten with 1 teaspoon finely grated orange zest
- 1 cup fresh or solidly frozen blueberries
- Preheat oven to 400°F.
- Lightly grease 12 standard-size muffin pan cups or spritz with nonstick cooking spray, or if you prefer, insert a crinkly muffin liner into each cup. Set pans aside.
- Combine first five ingredients (all-purpose flour through salt) in medium mixing bowl.
- Add pecans, toss well, then make well in center of dry ingredients and set aside.
- Whisk milk, butter and egg mixture in small bowl until smooth, then mix in blueberries.
- Pour into well in dry ingredients, and stir only enough to combine—specks of flour should be visible in batter.
- Spoon batter into muffin pans, dividing amount equally—each muffin pan cup will be approximately two-thirds full, though occasionally a bit more or a bit less.
- Slide onto middle oven shelf and bake 20 to 25 minutes until muffins have risen and their tops are nicely rounded and evenly browned.
- Serve oven-hot with plenty of unsalted butter.
Find more muffins on Food Republic: