Now that summer’s here, everyone will be opening the fridge or looking in the pantry for something to eat.
Solve that dilemma by stirring up a quick batch of these delicious blueberry muffins. They are meltingly tender, chock-full of blueberries and dusted with a light sprinkling of cinnamon-sugar before baking, which adds that special touch.
As you know, if you use frozen blueberries, you will probably end up with a bluish-colored muffin. It will still taste good but the color will be different. Fresh berries do not bleed into the batter and you end up with a golden cake.
This recipe is from King Arthur Flour, which refers to it as “Our Favorite Blueberry Muffin.” The recipe calls for white whole-wheat flour.