WHOLE-WHEAT BLUEBERRY MUFFINS

Adapted recipe and photo: Elsabie Templeton
“Based on The Snowflake Book of Baking, here is a classic recipe for homemade blueberry muffins, designed to make 12-18 muffins (I got exactly 12 muffins).”

125 ml nutty wheat flour
250 ml cake flour
15 ml baking powder
200 ml castor sugar
3 ml salt
1 large egg
125 ml milk
100 ml vegetable oil
425 g can of blueberries, well drained (or 300 g – 400 g fresh/frozen blueberries – I used a cup of frozen blueberries without defrosting them, just tossed them on top of the flour before I started mixing with wet ingredients)
Preheat oven to 200 °C and grease a muffin tin or line with paper cups.
Sift the cake flour, baking powder, and salt together in a large bowl. Add the nutty wheat flour and castor sugar to the mix.
In a separate container, whisk together the egg, milk, and oil.
Pour the wet ingredients into the dry ingredients. Mix lightly with a spoon or spatula until just combined. Do not over-mix; the mixture should still be slightly lumpy.
Gently fold in the drained blueberries.
Spoon the mixture into the greased muffin pans, filling each about two-thirds full.
Bake for 15 – 20 minutes, or until golden brown.
Turn out onto a wire rack to cool slightly before serving.

Tips from Snowflake:
Avoid over-mixing: mixing too much makes the muffins dense rather than light and fluffy.
Prevent sinking berries: to stop blueberries from sinking to the bottom, lightly coat them in a tablespoon of flour before folding them into the batter.
Optional topping: sprinkle a mix of sugar and cinnamon on top of the muffins before baking for extra crunch.