1) Preheat the oven to 400°F. Lightly grease a standard muffin pan; or line with papers, and grease the papers.
2) In a medium-sized mixing bowl, whisk together the flours, baking powder, baking soda, salt, sugar, currants or raisins, and caraway seeds.
3) In a separate bowl, whisk together the egg, buttermilk (or equivalent) and melted butter (or equivalent).
4) Quickly and gently combine the dry and wet ingredients; honestly, this won't take more than a few stirs with a bowl scraper or large spoon. As soon as everything is evenly moistened, quit; further stirring will cause the muffins to be tough.
5) Spoon the batter into the prepared pan, filling the cups about 3/4 full; the stiff batter will look mounded in the cups. Top with sparkling white sugar, if desired.
6) Bake the muffins for 20 minutes, until a cake tester inserted into the center of a muffin comes out clean. Remove them from the oven. Tip the muffins in the pan, so their bottoms don't get soggy. Wait 5 minutes, then transfer the muffins to a rack to cool. Serve them plain, or with butter and/or jam.
You can use a teaspoon of lemon extract if you'd like, but fresh lemon zest (one lemon's worth) really adds something special. You can use both if you'd like- it will complement the blueberries beautifully. Happy baking! Laurie@KAF
For mini-muffins that measure 2 tablespoons per cup, bake at the same temperature as your recipe for 10 - 15 minutes. If your oven runs hots, reduce the temperature by 25 degrees. Convection ovens can tilt the tops of muffins, so be forewarned. Happy Mini Baking! Laurie@KAF