I had some whey from making ricotta, and made these muffins trying to use it up. The muffins can also be made with buttermilk or sour milk. This recipe is based on King Arthur Baking 100% Whole Wheat Blueberry Muffins. I used less sugar and an egg, and part unbleached white flour. See also my streusel-topped blueberry muffins for another variation.
3/4 cup light or dark brown sugar
1 1/2 cups whey or buttermilk or sour milk*
1 egg
1/3 cup vegetable oil
1 teaspoon vanilla Extract
2 cups unbleached white flour
1/2 cup whole wheat flour (feel free to adjust the flour proportion to your liking!)
3/4 teaspoon table salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 cup blueberries, fresh or frozen
cinnamon sugar or coarse sugar (note that the coarse sugar usually melts after a couple of days!), for topping, optional
Heat the oven to 400°. Line a 12-well muffin pan with paper liners, or grease the wells.
Measure the sugar into a large mixing bowl, and add the whey or buttermilk, and egg. Mix with a whisk, and then pour in the oil in a steady stream, whisking until smooth and emulsified. Switch to a spatula and add the vanilla, making sure it’s evenly distributed. Measure in the flours, salt, baking powder and baking soda, and cinnamon. Mix with the spatula until there’s almost no dry flour left, then fold in the blueberries.
Scoop the batter into the muffin pan, and sprinkle with your desired topping – or not.
Bake for about 25 minutes until the tops are cracked and the muffins are firm.
*to make sour milk, pour a tablespoon plus a teaspoon of vinegar or lemon juice into the bottom of a spouted 2-cup measure. Pour in the milk of your choice – this does work with non-dairy milks, especially oat. Let stand for about 5 minutes to sour, then proceed with your recipe.