Hardly a day passes when I don’t go to Sightglass for a cup of “baby latte”. If there’s not been breakfast or brunch, the lattes are accompanied by these hearty blueberry muffins topped with bits sunflower seeds and raw sugar from Piccino Bakery. They are not delicate, but after eating a variety of the baked goods at Sightglass I have declared these my favorite.
Inspired to find a similar recipe, I tried baking a whole wheat version from King Arthur Flour, topping them with a nutty “streusel” of cinnamon dusted seeds and sugar. This particular recipe yields the most moist muffin I’ve ever made, and the brown sugar and whole wheat flour makes it especially hearty and maybe heart healthy. Twelve muffins lasted 1.5 days.
This recipe was so successful, I’m going to have to dig deeper into their whole grain book a little more…
Recipe modified from King Arthur Flour
2 1/4 c. whole wheat pastry flour
1 c. brown sugar
3/4 ts. salt
1 ts. baking powder
1/2 ts. baking soda
1/2 ts. ground cinnamon
1 c. fresh blueberries
1 ts. vanilla
1/3 c. vegetable oil
1 1/2 c. buttermilk
Streusel: 1/3 c. pumpkin seeds and sunflower seeds mixed with 1/4 ts. cinnamon. Raw Sugar.
Preheat your oven to 400 °F
+ Sift together Flour, sugar, salt, baking powder, baking soda, and cinnamon in a large bowl. Gently mix in fresh blueberries.
+ Whisk together vanilla, oil, and buttermilk.
+ Fold wet and dry mix together until just combined (do not overmix).
+ Spoon batter (I used an ice cream scoop) into 12 muffin cups until nearly full. Top each muffin with 1/8 ts. of raw sugar and some cinnamon seed streusel.
+ Bake for 20 minutes and remove from tins after 5 minutes of resting. They were so moist it is easy to squeeze them too hard… Let cool completely on a rack. Eat them warm!
