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Reply to "These NYTimes blueberry muffins are so simple, so cheap, and OMG good. Seriously, make them"
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[quote=Anonymous]This sounds pretty similar to the Cook's Illustrated Bakery muffin recipe (except the Cook's Illustrated also uses yogurt). Of course it's good -- it's loaded with butter and sugar, and with all white flour. It's not good for you, really. Here's my modifications on the Cook's Illlustrated muffin recipe, which would probably also work here: -- swap the all-white flour for 1/3 white, 1/3 white whole wheat, 1/3 almond flour -- cut sugar by 1/2 to 1/3. Assuming this makes 12 muffins, this recipe has 5 teaspoons of sugar per muffin. That's kind of a lot! Usually I use 2/3 cup sugar for about 16 muffins. [/quote]
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