Fluffy Light Blueberry Whole Wheat Muffins
We liked our fluffy light blueberry muffins that I baked not so long time ago. I adapted the same recipe but swapped half all-purpose flour with white whole wheat. The crumb of the whole wheat versions were as fluffy and light as the all-purpose version; the crust was somehow crunchier, like cookie. I liked it! I totally forgot about my old recipe of blueberry whole wheat muffins. They looked pale, which I assume was because of Splenda. Honestly I don't remember how good they really were. I will stick to this new recipe right now.
