As I am typing this, I’m still battling what feels like a never-ending cough. What the heck is going on with the air? It seems like everyone at work has also been taking turn of getting some sort of flu and cold. So maybe this week was my turn. I gave in and took some antibiotics that I used to swear off, just so that I can get some energy back. Enough about my depressing illness. I wanted to post this Stromboli recipe because if you love pizza, you would love this! I have never made this at home; and I’m surprised that it took me this long to try it. I was looking for something fun to put together, so I could also include my daughter, who’s still in the ahem… “wonderful” throwing stage at 18 months. This recipe, just like pizza, is soooo…. versatile, and you can basically use whatever filling (i.e.: cold cuts, cheeses and veggies) that you have available. What a great way to sneak some veggies into our meals. Plus, it pairs great with salad and or soups.
This dough for this recipe takes a little time to put together, so if you’re short on time, you can easily use store-bought pizza dough, which will cut the prep time significantly! If you have not tried making your own Stromboli at home, I highly recommend it!
Ingredients
For the Dough
2 cups (11 ounces) bread flour
1 tsp rapid rise or instant yeast
3/4 tsp salt
2 tbsp olive oil, plus extra for the bowl
1 cup warm water
For the Stromboli
Olive oil
4 ounces thinly sliced deli salami
4 ounces thinly sliced deli capocollo
4 ounces thinly sliced provolone cheese
½ cup jarred roasted red bell peppers, rinsed, patted dry and sliced thin
1 ounce Parmesan cheese, grated (½ cup)
1 large egg beaten with 2 tablespoons water
1 teaspoon sesame seeds
Kosher salt (optional)
Directions
For the Dough
Pulse the flour, yeast and salt in a food processor (use dough blade if possible), to combine. While the food processor continues running, add the oil and water through the feed tube and process until the dough is formed into a ball form, about 30 to 40 seconds. Let the dough rest in the bowl for 2 minutes then process for 30 seconds longer.
Turn the dough into lightly floured surface and knead by hand to form a smooth, round ball, about 5 minutes, adding additional flour as needed to prevent the dough from sticking. Transfer to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, 1 to 1-1/2 hours.
Adjust an oven rack to the lower-middle position and heat the oven to 400 degrees. Gently deflate the dough with your fist and turn it out onto a unfloured work surface. Gently reshape the dough into a ball and cover with a plastic wrap lightly sprayed with vegetable oil spray. Let the dough rest 15 minutes, but no more than 30 minutes.
For the Stromboli
Turn the dough out onto a lightly floured piece of parchment paper. Press and roll the dough into a 12 by 10-inch rectangle with the long side facing you. Layer the meat and provolone over the dough, leaving a 1-inch border at all of the edges. Top with the peppers and Parmesan.
Brush the edges of the dough with some of the egg wash. Starting from a long side, roll the dough tightly into a long cylinder, using the parchment paper to lift and roll the dough. Pinch the seam and ends to seal and roll the stromboli back into the center of the parchment paper, seam side down. Transfer the stromboli on the parchment paper to a baking sheet.
Brush the dough all over with the remaining egg wash and sprinkle with the sesame seeds. Cover loosely with lightly greased aluminum foil and bake for 20 minutes. Remove the foil and continue to bake until the crust is golden, about 25 minutes, rotating the baking sheet halfway through baking. (Keep an eye on the baking time to make sure it doesn’t over cook!)
Transfer the stromboli to a wire rack and let cool for 5 minutes. Transfer to a cutting board, slice into 2-inch-wide pieces and serve warm.
Yield: 4-6
Adapted from The Best of American Test Kitchen 2008
I hope everyone had an awesome Christmas! I unexpectedly took a little time off from blogging because our family got a little sick just before Christmas break from a stomach bug, but we recovered just enough strength for a family visit for Christmas. I really just prefer more intimate and low key Christmas celebrations. You’re probably thinking why the heck is she posting a WHOLE WHEAT (read: healthy) muffin recipe in the middle of the holiday season. Rest assured that these muffins didn’t actually taste “healthy” (you know, the tough texture, and bland flavors)! Tasty healthier treats like this are my favorite to make during holiday times to balance with all of the sweets and goodies that only show up in special occasions.
The combination of apple sauce, buttermilk, and canola oil really made these muffins moist, delicious, and had pretty delicate texture considering that it uses whole wheat pastry flour. I have to admit that whole wheat flour doesn’t work in all recipes, it’s not as easily substituted into recipes that call for all purpose flour. But I wanted to take a chance on this anyways since I needed a new whole wheat muffin recipe using apples (my daughter’s all-time favorite fruit, which thankfully can now be found all year long). I’m really glad that I tried these, because I really liked how they turned out (or I wouldn’t have posted it 
) They weren’t very sweet, but definitely delicious, hearty and satisfying.
Ingredients
Cooking spray
3/4 cup plus 2 tablespoons packed brown sugar
1/4 cup chopped pecans
1/2 teaspoon ground cinnamon
1 cup all-purpose flour
1 cup whole-wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup canola oil
2 large eggs
1 cup natural applesauce
1 teaspoon vanilla extract
3/4 cup lowfat buttermilk
1 Golden Delicious apple, peeled, cored and cut into 1/4-inch pieces
Directions
Preheat oven to 400 degrees F. Coat a 12-capacity muffin pan with cooking spray.
In a small bowl, mix together 2 tablespoons of the brown sugar, the pecans and cinnamon.
In a medium bowl, whisk together the all-purpose and whole-wheat flour, baking soda and salt.
In a large bowl, whisk the remaining 3/4 cup sugar and oil until combined. Add the eggs, 1 at a time, whisking well after each addition. Whisk in the applesauce and vanilla.
Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined. Gently stir in the apple chunks.
Pour the batter into the prepared muffin pan and sprinkle with the pecan mixture. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.
Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.
Yield: 16-18 muffins
Adapted from Ellie Krieger as seen on Food Network
I hope you’re not sick yet of seeing another pumpkin recipe on my blog , because this is an awesome variation of my now go-to Whole Wheat Pancake recipe that I just had to blog about again! I actually started making them pretty regularly since I first tried them earlier this year. It is fluffy and light (thanks to the buttermilk addition), moist from the pumpkin puree and just so darn good. It is so delicious that I actually love the slight wheat flavor in it and wonder why we don’t enjoy these little cakes more often for breakfast since they are actually pretty healthy as well. I ran out of the straight-up whole wheat flour and used white whole-wheat flour, and they turned out beautiful. This pumpkin variation is the only one that my toddler daughter loves to munch on. My sister loves banana version of this. Either way, you can’t go wrong with these pancakes.
Adapted from Martha Stewart
Ingredients
1- 1/4 cups whole-wheat flour
1/4 cup wheat germ
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon coarse salt
1 1/2 cups low-fat buttermilk
1/4 cup vegetable oil
2 large eggs, lightly beaten
1 cup pumpkin puree
Vegetable-oil cooking spray
Directions
Make the pancakes: Preheat oven to 200 degrees. Whisk together flour, wheat germ, sugar, baking powder, baking soda, and salt in a bowl. Whisk in buttermilk, oil, eggs, and pumpkin. Let stand 10 minutes (if batter thickens, stir in 1 tablespoon water).
Coat a nonstick skillet with cooking spray, and heat over medium heat. Spoon in 1 tablespoon batter for each pancake. Cook until bubbles appear. Flip, and cook until golden brown, about 2 minutes. Keep warm in oven while you cook remaining batter. Serve with compote.
Yield: 16 pancakes
I first learned about olive oil cake last summer. Never had it before, but it seemed to be all over the blogs and also the cooking magazines that I subscribed to. I never got around to making it last year, but the idea of making it still stuck in the back of my mind. Most people, including myself, whenever trying to lighten up any type of quick breads would consider using oil instead of butter, so why not olive oil? I thought it was a clever idea! Fast forward to this fall, when I saw this recipe in my cooking magazine – a pumpkin bread using olive oil. Done! This bread is extremely moist from the pumpkin puree, olive oil, and honey. Each slice gives off the fall flavors that I love so much, like cinnamon and nutmeg. Because this bread was super moist, it also stayed good for a week. I ran out of whole wheat flour, so I used all white whole-wheat flour and it tasted great. I think you can’t go wrong either way.
I’m so glad that I tried this recipe. I may try similar substitution in other quick bread recipes in the future. For our What’s Baking group in October, the theme is fall flavor, so I thought that this would be an appropriate post for that. If you are looking for some more fall-themed goodies to drool over, check out the rest of the post in Ange’s The Tiny Tyrant’s Kitchen.
Adapted from Fine Cooking, September 2011
Ingredients
Cooking spray
3-1/4 oz. (3/4 cup) whole wheat flour
3 oz. (2/3 cup) unbleached all-purpose flour
1 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. ground nutmeg
1/4 tsp. table salt
2 large eggs
1 cup canned pumpkin purée
1/2 cup packed light brown sugar
1/3 cup olive oil
1/3 cup honey
2 Tbs. unsalted pumpkin seeds (also called pepitas; optional)
Directions
Position a rack in the center of the oven and heat the oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray.
In a medium bowl, whisk both flours, cinnamon, baking soda, baking powder, nutmeg, and salt. In a large bowl, whisk the eggs, pumpkin, sugar, oil, and honey until well combined. Add the dry ingredients to the wet and stir with a large spoon just until evenly incorporated.
Spoon the batter into the prepared pan and smooth the top. Tap the pan on the counter a few times to settle the batter. Sprinkle the top with the pumpkin seeds (if using), pressing them down lightly. Bake until the top is browned and a wooden skewer inserted in the center comes out clean, 40 to 45 minutes. (If the bread begins to brown too much before it’s fully baked, lay a piece of aluminum foil on top.) Cool in the pan for 15 minutes and then transfer the bread to a rack to cool completely before slicing.
Yield: 1 loaf
I know that for some of you, the corn season has probably been over for a month or two. But for those of you who are lucky and still can find sweet corn in your grocery stores… make these now! Seriously. Growing up in Southeast Asia, I have had a secret adoration toward fritters for as long as I can remember. It seemed to me that everything could be turned into fritters, from fruit to veggies. This recipe is very similar to the type of corn fritters that I grew up eating, except the addition of cheese (which I don’t mind in this recipe). I didn’t have any cilantro on hand (original recipe called for it), so I chopped up the basil leaves and mixed them into the batter (instead of just sprinkling them on top, again like the original recipe called for). They browned up nice and golden, crispy, sweet and delicious. Make sure that you sprinkle some salt at the end, the saltiness added a great flavor contrast with the sweetness from the corn. They were so addictive that we gobbled up two batches in one day. The final caution that I must mention was the popping of the corn kernels during frying, make sure that you wear closed-toed shoes and have a lid or a spatter guard ready to cover your frying pan. I actually wore my safety glasses when frying these Nerd right? But oh, they were so good. So worth it.
Slightly Adapted from My Father’s Daughter by Gwyneth Paltrow
Ingredients
4 ears of corns, slice the kernels
1/4 cup of all purpose flour
1 1/2 tsp corn starch
1 organic egg, beaten
1/4 cup freshly grated Parmesan cheese
1/4 cup cheddar cheese, grated
1/4 tsp sea salt, and more for sprinkling
1/4 tsp Black pepper
1/4 cup of canola oil for frying
~10 large basil leaves, torn up
Directions
Mix all ingredients together until well combined in a bowl. Heat oil in a non-stick frying pan set on a medium to high heat. Using 1/4-cup of measuring cup, spoon the mixture into the frying pan in batches. Fry each fritter on each side for around 2 minutes or until they turn a nice dark brown, do not flip before the patty is browned or it will fall apart.
Preheat your oven to 200 degrees. Drain the fritters on paper towel and keep warm in the oven (on an oven safe plate) while you fry the remainder of the mixture.
Yield: 8 fritters
With my recent move, I haven’t been spending as much time as I normally would like to in the kitchen. First, the new house. While it is gorgeous, and everything that I wanted (except a few things), it is also 25% smaller than our old house. It has taken all of my creative juices (and my hubby’s as well) trying to squeeze everything into this new house and organize it to the way that everything we need is still accessible. But since Red had a birthday recently, he requested homemade waffles (and a frozen chocolate peanut butter pie, which I will post soon, I promise!). I was on board with that, especially since we bought a new waffle maker earlier this summer, but haven’t gotten a chance to try it. With the weather being cooler, it was an obvious choice to choose something with pumpkin (where did September go?). We had a lot of fun trying out the new waffle maker and played around with the settings. I prefer my waffles to be on the crispy side on the outside, and soft on the inside. These waffles are divine, with fall flavors that I love (pumpkin, cinnamon, a hint of ginger and other spices…). This will be our new fall-themed breakfast favorite (until we find another recipe ), so I think this will fit our September’s What’s Baking Theme of “Family Favorite!”. Check out the rest of the posts over at Dani from Cloud 8½.
Slightly adapted from Waring Pro Cookbook
Ingredients
1-1/2 cups all-purpose flour
1 ounce finely chopped walnuts or pecans, best if toasted first
1 tbsp cornstarch
1 tbsp baking powder
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp freshly ground nutmeg
3/4 cup pumpkin puree (canned solid pack pumpkin, NOT pumpkin pie filling)
3 egg whites
3 egg yolks
1 cup whole milk
1/4 cup real maple syrup
3 tbsp unsalted butter, melted
1 tsp pure vanilla extract
Directions
In a large bowl, combine the flour, chopped nuts, cornstarch, baking powder, salt, cinnamon, ginger and nutmeg. Stir to blend and reserve.
In a second bowl, combine the pumpkin puree, egg yolks, milk, maple syrup, melted butter, and vanilla extract; stir until smooth. Add the liquid ingredients to the dry ingredients and stir to blend until smooth, using a whisk.
In a clean, dry bowl, beat egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter.
Preheat your waffle maker per the manufacturer’s recommended setting (modify the setting to your desired browning) and measurement cup.
Bake in the hot waffle maker. Remove waffles and repeat with remaining batter. Waffles may be kept warm in an oven at 200 degree F on a cookie sheet.
Serve waffles with warmed maple syrup, whipped cream, powdered sugar… ‘the works’.
Yield: Approximately (6) 5-inch round waffles
Adapted from King Arthur Flour’s website
In the last weeks of my move, I found some frozen cranberries from last year that I wanted to use, but unfortunately a lot of the recipes I have seen use dried cranberries (which is also an option for this recipe if you choose). This recipe also uses whole wheat flour, which is an ingredient that I have been making an effort trying to use more of in my baking, but I know isn’t as easy to use without coming off with strong “wheat flavor”. These muffins had sturdier crumbs than what you’d normally find in butter-based muffins. The quick cooking oats and the milk powder were said to be responsible for making these still moist, but not soggy, which I would agree. When I first made them, I skipped the glaze, and used the fresh cranberries. They tasted good, but missed “something”. I must also add a disclaimer that I don’t normally need super-sweet muffins. I decided then to make the glaze, and I think that did it, and the sweetness was perfect.
Ingredients
Muffins
1 1/2 cups (6 ounces) King Arthur Traditional Whole Wheat Flour or King Arthur 100% White Whole Wheat Flour
3/4 cup (2 5/8 ounces) quick-cooking oats
1/4 cup (1 3/4 ounces) buttermilk powder or nonfat dry milk
2/3 cup (4 5/8 ounces) sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh or frozen cranberries,* chopped
1/2 cup (2 ounces) chopped pecans or walnuts (optional)
1 tablespoon orange zest (finely grated orange peel)
2 large eggs
3/4 cup (6 ounces) milk
1/3 cup (2 1/4 ounces) vegetable oil or melted butter
Glaze
2 tablespoons (1 ounce) orange juice
3 tablespoons (1 1/4 ounces) sugar or 1 cup (4 ounces) confectioners’ sugar, sifted
*For a sweeter muffin, substitute 1 cup sweetened dried cranberries.
Directions
Muffins
Preheat the oven to 375°F. Grease the wells of a muffin tin, or line with papers, and grease the inside of the papers.
In a medium-sized bowl, whisk together the dry ingredients, then stir in the cranberries and nuts. Whisk together the orange zest, eggs, milk, and oil or melted butter. Add the wet ingredients to the dry ingredients, stirring until blended; don’t beat, or your muffins will be tough! Fill the muffin cups or liners about 3/4 full.
Bake for 18 to 20 minutes, until they’re golden brown. Remove them from the oven, leave them in the pan for 5 minutes, then take out of the pan and transfer them to a rack to finish cooling.
Glaze
In a small saucepan or the microwave, stir together the glaze ingredients. Bring just to a boil, to dissolve the sugar. Dip the tops of the warm muffins into the glaze.
Yield: 12 muffins.
With all of the ice-cream that I have made recently, I ended up with tons of egg whites that I wanted to use up. I decided to try making my own Frittata using the leftover egg whites. A while back, my sister kept on raving about egg-white omelets that she used to enjoy with her friends on Sundays, usually after their early morning spin class. I wanted to create my own version using a similar concept . I had tried making a frittata before and it’s a little bit tricky without the right proportion. I didn’t have enough egg mixture and filling, the fritata came out pretty thin, and maybe a bit too crusty for my taste. I think I used a pan that was too large as well.
Through trial and error, I found out that about 8 whole eggs make a pretty good consistency of egg mixture. I also like to have about 4-5 cups of mixed vegetables sauteed to be able to provide enough thickness for the frittata (a great way to get your veggies for the day!). Some vegetables I have used in the past were squashes, mushrooms, eggplants, and I have also thrown in some leftover roasted or grilled potatoes or vegetables (they were so delicious with the added seasoning!). This recipe has now became my go-to breakfast “clean the fridge” meal that is satisfying when enjoyed warm, or cold at lunch with a big bowl of crispy salad. I think it would even make an awesome appetizer, on top of toasted baguettes. I remember enjoying a similar dish as well at a Tapas bar in Spain a few years ago.
Blissfully Delicious original
Ingredients
12 large egg whites (or, 8 egg whites and 3 whole eggs, or 8 whole eggs)
1 small onion, chopped (you can substitute or mix with shallots as well)
1 medium tomato, seeded, and chopped (if using cherry tomatoes, no need to seed)
1 small potato, chopped
1 medium zucchini, chopped
2 tbsp fresh oregano, chopped
1 tsp of salt
1/2 tsp of freshly ground black pepper
1/2 cup of grated Parmesan cheese(or your favorite cheese)
1/4 cup of crumbled cooked bacon or prosciutto, or Parma ham (optional)
2 tbsp of olive oil
Directions
In a medium mixing bowl, whisk the egg whites until it foams slightly. Set aside.
In a 12-inch oven proof skillet, heat the olive oil. Saute onion for a few minutes, toss them so they’re slightly browned. Add chopped potatoes, and cook another couple of minutes. Continue tossing them. Add the rest of veggies (tomatoes and zucchini), and cook until everything looks slightly browned, another 3 minutes or so. The total sauteing time should be about 6-8 minutes total depending on how hot your stove is.
Move oven rack to the top or second from the top position. Turn your oven broiler on at high.
After all of the vegetables look like they are cooked thoroughly, pour the egg over the vegetable. Let the egg cook for about 5 minutes, do not touch, let it sit and cook. When the edges are starting to look slightly browned and pulling away from the pan, put the pan into the top rack of the oven. Let it bake for about 2-3 minutes, or until top is golden brown.
Using oven mitts, carefully remove the skillet from the oven. Let stand for about 3 minutes, and slice with rubber spatula or turn over to a large serving platter. Enjoy warm or cold.
Yield: 6-8 wedges
My hubby surprised me with Barefoot Contessa How Easy is That? cookbook earlier this year. I’m a big fan of Ina and own all of her cookbooks, so naturally I was thrilled when I got a copy of her latest cookbook. I leaved through the book, and was a teeny bit disappointed with the lack of variety of recipes that are published. Okay, so I get that the intention of the book is to provide simple and easy recipes; after all that’s what the book is called. But anyways, some of the recipes listed seemed to be the variation of some of her other recipes from her previous cookbooks. But this peach cake recipe caught my eyes and I had mentally bookmarked it so that I can make it in the summer when peaches are in season.
This cake is actually more like a rustic coffee-cake; it has sturdier texture that stood up nicely to the sliced peaches; and isn’t very sweet (and this is coming from someone who doesn’t have sweet tooth). The topping of sliced peaches, caramelized brown sugar and pecans were outstanding…. they were so good. When I was making the cake, I was actually worried that there would be too many sliced peaches; but at the end, I could have used more peaches. Next time, I’d definitely add another large peach to the recipe, and cut them a little bit thicker so I could really taste them. I enjoyed them at breakfast; and as dessert with a big scoop of homemade vanilla ice cream. This is a great basic recipe where you can also substitute with other stone fruits like pears, apples, apricots, etc.
Adapted from Barefoot Contessa How Easy is That?
Ingredients
1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar, divided
2 extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour (I used 1 cup of AP flour, and 1 cup of whole wheat pastry flour)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
3 large, ripe peaches, peeled, pitted, and sliced<
1/2 cup chopped pecans
Directions
Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.
Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.
I don’t bake enough using whole-wheat flour. While I don’t mind the stronger flavor of wheat, I prefer the softer texture that white flour provides in my baked good. Then I discovered the awesome white whole-wheat flour probably two years ago and I have been using them in place of white flour in some of the more forgiving recipes, like this Easy Banana Bread or even this Outrageous Brownies (who would have thought?!). This recipe was really delicious. It uses half whole-wheat flour, a little less butter than what most muffin recipes call for, and relies on skim milk and mashed bananas for added moistness. The only thing that might have given out the hint that it uses whole wheat flour was the color; obviously, they are slightly darker than muffins using regular all-purpose flour. I was pretty happy with the result that I made two batches of these muffins in the past few weeks since I had first tried them.
Adapted from Martha Stewart
Directions
1 cup whole-wheat flour (spooned and leveled)
3/4 cup all-purpose flour, (spooned and leveled)
1/4 cup wheat germ
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup granulated sugar
1/3 cup packed light-brown sugar
2 large eggs
2 ripe bananas (about 1 pound)
1/3 cup reduced-fat (2 percent) milk
1 teaspoon pure vanilla extract
1 cup frozen blueberries
Directions
Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners. In a bowl, whisk together flours, wheat germ, baking soda, and salt.
In a large bowl, beat butter and sugars with a mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, mash bananas with a fork (you should have 3/4 cup); stir in milk and vanilla.
With mixer on low, alternately add flour mixture and banana mixture to butter mixture, beginning and ending with flour mixture; mix just until combined. Fold in frozen blueberries.
Divide batter among muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 25 to 28 minutes, rotating pan halfway through. Let cool in pan 10 minutes; transfer muffins to a rack to cool 10 minutes more.
Yield: 12-18 muffins
