Blueberry Muffins with Doughnut Topping from Flo Braker’s Baking for All Occasions
- used 100% freshly-milled hard white wheat flour
- used blueberries that I had frozen previously, keeping them frozen while rinsing and patting dry carefully
- cut the topping ingredients amounts in half
These weren’t overly sweet, and they tasted healthier and heartier than the typical coffee shop cakey blueberry muffins. I made them as a breakfast backup and snack for a road trip, and they served that purpose well.
These muffins were good the day I baked them, although they were a bit tough and dry because I had trouble gauging when they were done and overbaked them by a few minutes. The next day they were a bit moister and tasted good, but by the third day the taste and quality were suffering. If they’re not being eaten in the first two days, they should be wrapped and frozen.
Because I’m using whole wheat flour, this recipe didn’t wow me. They were a bit too mild for my taste. So I’ll probably continue searching for my go-to blueberry muffin recipe.