By Dane Feldman
Photo by Dane Feldman.
We have published several muffin recipes over the past two years here on Dish + Drink, but recently I made a minor change in an ingredient ratio that changes the overall texture and flavor.
Before, I was perhaps too focused on the idea that these muffins should be as healthy as possible, while still hoping I could make them taste good. Instead, what I worked towards is to create a balance between a muffin that is both a healthier option than most and as tasty at far fewer calories.
Here, the combination of whole wheat flour and regular flour allows these muffins to be the perfect amount of dense and fluffy at once, while still offering layers of flavor.
Makes 12-16 muffins.
What you’ll need:
1 cup whole wheat flour
1 cup white unbleached flour
1 stick butter
1/2 cup almond milk
3/4 cup turbinado sugar
2 tsp baking powder
1/4 tsp salt
1 tsp vanilla
1 pint blueberries
Preheat the oven to 375.
Beat the butter and sugar in a large bowl. Add the eggs and beat again.
In a separate bowl combine flour, baking powder, and salt. Mix the dry ingredients together with a spoon.
In a measuring glass, stir together the vanilla and milk.
Then, combine the dry ingredients and liquid ingredients with the butter, sugar, and eggs. To do this, start by pouring some of the liquid ingredients to the egg mixture and beat. Then, add some of the dry ingredients, beat, and continue to alternate, ending with the liquids.
Lastly, fold in the blueberries with a large spoon and pour the batter into muffin tins. Bake for 30 minutes or until the muffins are lightly browned.
Let cool for at least 20 minutes before serving.