Makes 12 delicious Blueberry Buckle Coffee Muffins. Use other season fruit if desired.
Preheat oven to 375F. Line muffin pan with liners.
In a medium size bowl combine together whole wheat pastry flour (3tbsp), all purpose flour (1/4 cup), oats (2tbsp), brown sugar (3/4cup) , cinnamon (1 and 1/2tsp), nutmeg (pinch) and salt (1/8tsp). Add room temperature butter and work the mixture together with your clean hands, until medium size crumbs are formed. Set aside.
Whisk together whole wheat pastry flour (1 and 1/2cup), all purpose flour (1/2cup), salt (1/4tsp), baking powder (2tsp). In a small bowl whisk together eggs (2) and Vanilla Extract (1tsp). Wash blueberries (2cups), and let them drain. Set aside.
Cream room temperature unsalted butter (4tbsp) and granulated sugar (3/4cup) in a large mixing bowl until light and fluffy, about 5 minutes. Then in 2 additions beat in egg mixture. Beat well after each addition. Scrape the bowl between additions. Mixture should be creamy and pale in color.
With the mixer set to lowest setting beat in flour mixture alternating with buttermilk.( If you are using only all purpose flour use 1/2cup buttermilk.) Stop beating when batter is almost homogeneous. Toss blueberries with flour (1tbsp). Fold the blueberries into the muffin batter.
Tip : how to make buttermilk - measure 3/4 cup milk into a small bowl. Remove 1tbsp of milk and replace it with 1 tbsp vinegar, or lemon juice.
With a generous 1/4 cup measure or an ice cream scoop spoon muffin batter into a prepared muffin pan. With a 1/8 cup measure sprinkle streusel topping on each muffin.
Bake for about 18 - 20 minutes,or until the tester comes out clean.
Remove from the oven and let muffins cool in the pan for couple of minutes. Then remove them from the pan and let them cool completely. Muffins can be frozen for later.
Yes, you can use all purpose flour instead. Use 1/2 cup buttermilk if using only all purpose flour.
You can definitely use other fruit. Raspberry, peaches, strawberries. And you can also use frozen fruit, too.
Yes, you can you use whole wheat pastry flour, however I personally prefer using Whole wheat pastry flour. Whole wheat pastry flour contains less gluten and more carbohydrates than Whole Wheat Flour. Thus resulting in tender, softer cookies, pastries, brownies and cakes. And it’s my choice of flour when making graham crackers, too.
It sounds like your whole wheat flours have gone rancid. Toss them, there is not saving them now. Next time store these flours in the fridge or in the freezer. As you may already know Whole Grain Flours contain wheat germ that contains oil. Over time this healthy oil goes bad. Basically it goes rancid and the smell and taste is unpleasant.
Recipe by Hanielas.com