I took a little break for vacation but excited to finish the final recipes from KAF’s Bake the Bag baking challenge!
For this week, it’s muffins!
I always love a warm yummy muffin right out of the oven, especially if they are blueberry muffins. These muffins definitely pass the test.
I have a recipe that I have used for years but now I am happy to have an alternate recipe that uses wheat flour. I’ve tried to use wheat flour with my usual recipe but it doesn’t work as well as this one. The buttermilk seems to give it that moist texture that I love while minimizing the wheat grainy texture you usually find with wheat flour recipes.
The original recipe calls for cinnamon as the spice but I used KAF Chai spice as a substitute with delish results.
I hope you give this recipe a try, I think you’d enjoy it as much as I did.
This makes 12 muffins
- 2 1/2 cups King Arthur White Whole Wheat Flour
- 1 cup brown sugar
- 3/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground chai tea spice (or cinnamon)
- 1 cup blueberries frozen
- 1 teaspoon vanilla extract
- 1/3 cup vegetable oil
- 1 1/2 cups buttermilk
- coarse white sparkling sugar for topping
- Preheat the oven to 400°F.
- Line and grease muffin pans with paper baking cups.
- Scoop out and measure flour into a cup, then sweeping off any excess.
- Whisk together all of the dry ingredients; stir in the blueberries last.
- In a separate bowl, whisk together the vanilla, vegetable oil and buttermilk.
- Pour the liquid ingredients into the dry ingredients, stirring just to combine.
- Spoon the batter into the prepared muffin cups, filling them full. A slightly heaped scoop of the batter is the right amount.
- Sprinkle the tops of the muffins with coarse sparkling sugar.
- Bake the muffins for 20 minutes, until a toothpick inserted into the middle of one of the center muffins comes out clean.
- Remove the muffins from the oven, and after 5 minutes transfer them to a rack to cool.
- Serve warm, or at room temperature. Store leftovers loosely wrapped at room temperature for several days; freeze for longer storage.
Try the original KAF recipe here: 100% Whole Wheat Blueberry Muffins