Lately I have been trying to cut out white processed flour from my diet and replace it with whole grains. I checked out this wonderful book from the library called King Arthur Flour Whole Grain Baking. It quickly has been added to my Amazon wishlist. I recently made some blueberry muffins from one of the recipes in the book, and they were delicious and you could never tell it wasn't white flour. I hope you'll try it out and enjoy!
Blueberry Muffins (as adapted from King Arthur Flour)
2 cups white whole wheat flour
1/2 cup unbleached all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
4 tbsp unsalted butter
1 cup sugar
2 large eggs
1 tsp vanilla
1 cup sour cream
1 1/2 cups fresh or frozen blueberries
Coarse sugar for sprinkling (optional)
Flour for berries
1. Lightly grease muffin tin, or line with paper and coat paper with nonstick spray.
2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
3. Cream together butter and sugar in a large mixing bowl until light and fluffy and almost white in color. Scrape down bowl and turn mixer back on and add eggs one at a time, beating after each egg.
4. Add vanilla and sour cream, and mix until incorporated.
5. Add dry ingredients, mixing on low speed until batter is smooth. Scrape down sides and bottom to make sure everything is combined.
6. In a small bowl, mix blueberries with enough flour to coat their surface. (I've found this keeps the blueberries from sinking in the batter and from turning the whole thing purple).
7. Gently fold blueberries into batter, and refridgerate for at least an hour.
8. Preheat oven to 400F.
9. Scoop batter by the 1/4 cup into the prepared pan and sprinkle with sugar.
10. Bake muffins until a toothpick comes out clean, 22 to 26 minutes.
11. Remove from the oven and allow to cool in pan for 5 minutes, then turn them out onto a wire rack to finish cooling.