- The blueberry muffins from Baking with Julia for today were good – nice, light airy muffins, even though they presented me with some quirks. My blueberries settled on the bottom even though I coated them with dry ingredients. They baked in 15 minutes, so 18-20 minutes would have been way too long. I found them to be like light little cakes. A good snack with coffee, however.
- I used King Arthur Cake Flour Blend. Haven’t sifted anything that much in a long time.
- Lots of bowls – bowl for liquid ingredients, bowl for dry ingredients, bowl for blueberries, and bowl for milk and egg mixture.
After 15 minutes, I was afraid to leave them in any longer. They were golden brown, sprang back to the touch, were just beginning to dry around the edges, and a bamboo stick came out dry.
See how brown they got on the bottom. I used Pam butter spray. Maybe that hurried the browning.
I would probably not make them again because of the extra work. I have a recipe from the King Arthur Whole Grain Baking book that I use, and my family really likes them. The blueberries stay scattered throughout, and I use ground wheat berries for part of the flour. The dry ingredients go into a bowl and the wet are mixed into a well in the center – all in one bowl mixed with a wooden spoon.