Whole Wheat Blueberry Muffins (again)



I wasn’t going to make muffins yesterday, but it felt weird to not be making muffins on Sunday night.  This is probably the third or fourth time I’ve made this recipe, and I’ve always been charmed.  The batter is very thick, which makes it tricky to fold in the blueberries, but it supports the fruit so it doesn’t sink during baking.  May I take a moment to express my appreciation for the Joy of Baking website?  Everything I’ve made from there has turned out wonderfully, and each recipe includes little blurbs about the cultural or historical context for the treat in question.  Best of all, the ingredients are given by weight as well as volume, which means I don’t have to work out the cups-to-grams conversions in my head.  (I started weighing out all my ingredients, liquid and solid, and I’m hooked.  I haven’t dirtied a measuring cup in weeks.)


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