I was searching through old photos today and found these whole wheat blueberry muffins I made a while back. Since I remember them tasting just as delicious as they look, I decided that they shouldn’t be kept hidden on my hard drive any longer.
The muffin recipe came from Elise at Simply Recipes and the only change I made was to use King Arthur’s White Whole Wheat Flour instead of all-purpose flour. If you haven’t started baking with white whole wheat flour yet, now is the time to start!
The name “white whole wheat flour” might seem confusing since we are used to associating the term “white flour” with something that has had most of the nutrition processed and bleached right out of it. But white whole wheat flour is a whole grain flour that has been milled from hard white spring wheat, rather than traditional red wheat. It offers all the same nutritional benefits of traditional whole wheat, but has a milder flavor, lighter color, and finer grind, making it perfect for quick breads.
I happen to really enjoy the flavor of traditional whole wheat flour and still use it for yeast breads, but I find myself turning to white whole wheat for things like cookies, quick breads, pancakes, pizza dough, and even pie crusts. It’s wonderful stuff! And if you’re new to baking with whole wheat flour, white whole wheat might make for an easier transition – especially if you’re baking for picky eaters!
I haven’t tried any brands other than King Arthur Flour, but I know Trader Joe’s (who unfortunately stopped selling King Arthur) is now stocking their own brand of white whole wheat and Hodgson Mill is also producing a white whole wheat flour. I’m sure there are even more brands out there now.
If you’d like to try experimenting with white whole wheat flour, I think a batch of muffins is a great place to start. You can use it in any recipe, just replace the all-purpose or traditional whole wheat flour with an equal part of white whole wheat flour.
One thing to keep in mind: while white whole wheat flour does bake up a bit lighter than traditional whole wheat, it is still a whole grain flour and will not perform exactly like the processed all-purpose version. Your quick breads might not rise quite as high, and the crumb might be a bit more dense than in breads baked with all-purpose flour, but I really enjoy the flavor and texture of whole grain baked goods and think you will, too.
And really, who is going to say no to a blueberry muffin that looks like this?
- Whole Wheat Orange Spice Muffins
- Whole Wheat Pumpkin Pancakes
- Whole Grain Sour Cream Blueberry Pancakes
- Whole Wheat Rosemary Pizza Dough
- Whole Wheat Raspberry Almond Thumbprint Cookies
Around the Web:
- The Bottom Line on White Whole Wheat Flour at Dani Spies
- White Whole Wheat Pizza Dough at 101 Cookbooks
- White Whole Wheat Dinner Rolls at Baking Bites
- White Whole Wheat Bread with Olive Oil at Kalyn’s Kitchen
- White Whole Wheat Carrot Cupcakes with Lemon Frosting at The Perfect Pantry