In an effort to reduce the number of muffin recipes (especially blueberry muffin recipes), I've decided to try my hand at baking muffin breads (albeit not intentionally... ).
You see, my dad is diabetic (which was completely tragic, let me tell you) and he can no longer have regular white flour (oh the humanity!). I had a conversation with him not too long about about if he can have white whole wheat flour. Which turned into a debate over whether or not WWW was the same nutritionally as regular WW. I was steadfast in my stance that *King Arthur Flour* White Whole Wheat was the exact same as regular Whole Wheat. I said, "I went to a KAF seminar on whole grains, thank you very much. So I know what I'm talking about. I cannot, however, vouch for any other companies's white whole wheat." (Although in my house, you don't bring in other flour. It's pretty much sacrilegious.) Anyhoo, the wheat berries used by KAF are the exact same as the wheat berries used in their whole wheat flower except the berries are really light in color versus the red berry color used in whole wheat flour (hence the color difference). He agreed to try something baked with KAF's WWW and this is what I whipped up. Of course, my husband happened to mention that he wanted me to bake some muffins for him for breakfast this week so it killed two birds with one stone. (I've still yet to figure out why my husband asks me such things. He thinks I like to cook!)
This recipe originally made 12 muffins using all purpose flour. By all means, substitute all purpose flour and you'll end up with 12 happy muffins. However, if you're me and remember that whole wheat flours require additional liquid AFTER you've already divided your extremely thick dough into muffins and STILL have batter left over. Which I promptly poured into aluminum 3x5 pans thus making Muffin Bread! Yay for thinking on the fly! And even more Yay! for the fact that it all worked out extremely well.
Blueberry Muffin Bread (or just muffins)
adapted from Down Home with the Neelys
8 Tbsp. (1 stick) Salted Butter, melted (if using unsalted, add 1/4 tsp. salt)
2/3 c. Sugar + 1/3 c. Splenda (or just 1 c. Sugar)
1 tsp. Vanilla
1/2 c. Sour Cream (Daisy Light)
1/2 c. Milk (2%)
2 1/4 c. White Whole Wheat Flour (or All-Purpose)
2 tsp. Baking Powder
1/2 tsp. Baking Soda
Small Carton of Fresh Blueberries
Preheat the oven to 350.
Line a 12-cup muffin tin with liners and spray two mini loaf pan with cooking spray (if going the WWW route).
In a large bowl, cream together your butter and sugar.
Add eggs, one at a time, and mix together.
Now you'll add your vanilla, sour cream, and milk until combined.
Slowly mix in your flour, baking powder and soda, and salt (if using). (If you're using AP flour, your mixture should be pretty smooth. If you're using WWW flour, your mixture is going to be crazy thick.)
Fold in your blueberries with a spatula.
Evenly divide your batter into your muffin tin with a measuring cup (I use a 1/4 c. measure). If you're using WWW flour, you should have a large amount of batter left over which you will divide into two 3x5 pans.
Bake for 20 minutes.
Remove muffins and set aside to cool on a wire rack.
Tent aluminum foil over your mini bread pans and bake for an additional 10 minutes.
Cool on a wire rack.