These are amazingly filling. Sadly, they are not exclusively based on whole wheat flour, but this way the taste remains perfect.
5 tbsp butter
1/3 cup sugar
0.75 cup sour cream
0.25 tsp cinnamon
1 cup flour
0.5 cup wheat flour
1.5 tsp baking powder
0.25 tsp baking soda
1 cup blueberries
Line 10 muffin cups with paper. Preheat oven to 375F. Wash blueberries, equilibrate butter to room temperature.
Whip butter with sugar until fluffy. Add egg and mix in. Add sour cream and blend in.
Sift together cinnamon, flour, baking powder, baking soda. Mix in in two portions, until just combined. Fold in blueberries. Distribute batter into 10 muffin cups.
Bake for 25-35 minutes, until tops are golden brown.
Cool in pan for 5 minutes, then move to cookie racks. Serve fresh or freeze and microwave before serving.
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