Whole Wheat Blueberry Muffins

Recently, I tried to bake with white whole wheat flour (WWWF) and whole wheat pastry flour (WWPF). I was really amazed of the results! I hardly could believe they were made with whole wheat!
White whole wheat is milled from hard white wheat, lighter in color and have a delicate mild flavor, all the nutrition and fibers are same as whole wheat. If you have a picky eater in home. All your baked goodies pass the test without being notice!
Whole wheat Pastry flour (WWPF) is milled with soft white berry, the color is lighter compare to the original whole wheat flour and very mild earthy flavor! As the flour is low protein, all your recipes calling for baking soda or baking powder work like wonder. You have a fabulous feathery cookies, muffins, quick bread, etc... But don't combine WWPF with a recipe using yeast!

Today's post, America's most loved Blueberry muffins goes nutritious with whole wheat pastry flour. I had a tender and delicate muffins.
Now, the main difference between quick bread and muffins is texture. The texture is more like cake usually broke apart with your fingertip when you eat. Contains less sweet- usually have a crumbled topping, no frosting! Loaded with fruits and less rich compare to a cake !
Quick bread are sliced, moist and hold the shape, have a longer shelf line!
The only golden rule for muffins: Mix the dry ingredients separately- wet ingredients separately. Dump the wet mixture into the dry one and stir it. The batter should be lumpy. The result you get a lighter muffins! No over mixing !
What else you have a nutritious and full of antioxidant breakfast to start your morning!
The original recipe is from here. I modified according my needs. Personally I don't like to start sweeter my morning, I skipped the sugary topping. If you are a person like me, skip it or otherwise go ahead rise your sugar level with the topping.

Print:

Ingredients:

For muffins
Whole-wheat pastry flour : 1 3/4 cups
Sugar :1/2 cup
Baking powder : 2 tsp
Salt : 3/4 tsp
Grated orange zest : 1 tsp
1 large egg
Skim milk : 1/2 cup
Unsalted butter, melted : 5 tbsp
Blueberries : 1 cup

For topping
sugar :1 tsp
Cinnamon : 1/4 tsp

Baking method

Buttered the muffins pans
Preheat the oven for 375°F and place the rack in middle.

Muffins batter:
Whisk together flour, sugar, baking powder, and salt in a large bowl, then whisk in zest.
Whisk egg in another bowl, then whisk in milk and butter. Add to dry ingredients and stir with a rubber spatula until just combined (batter will be dense). Fold in blueberries. Divide batter among muffin cups.

Make topping:
Stir together sugar and cinnamon and sprinkle evenly over batter in cups.


Bake until a wooden pick inserted into center of muffins comes out clean, about 20 minutes. Cool in pan 5 minutes, then unmold onto a rack. Serve warm or at room temperature.

I am sending my Christmas plum cake to Mahiima Cakes and Cookies event.
I am sending To Show me ur cake event created by Divya - Thanks 4 accepting late entry!

The only change I made is I substituted the All purpose with whole wheat pastry Flour, unbelievable result! It was one of the most searched recipe for the month of DEC 2009!