Blueberry muffins from Rose's Baking Basics: 100 Essential Recipes, with More Than 600 Step-by-Step Photos (page 136) by Rose Levy Beranbaum

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Notes about this recipe

  • anya_sf on January 27, 2019

    I used white whole wheat flour and it was definitely noticeable in these muffins. I didn't mind, as I like a heartier texture and wheat taste, but if you prefer a softer, more cupcake-like muffin, stick with white flour. I added the extra 35 g blueberries (mine were frozen) and ended up with 7 muffins (around 83 g batter each). Skipped the sugar topping, as there was plenty of sugar in them. They were delicious! The lemon zest was really nice with the blueberries.

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