buttermilk blueberry muffins

In the world of muffin making, I believe I can say that I am experienced.  I love to bake, and I’m always looking for easy, yummy, and cheap breakfasts and snacks.  I’ve experimented with at least a dozen different berry muffin recipes, and this recipe is the one I always come back to.  The combination of buttermilk in the batter and the crunchy, sugary tops give these muffins top-notch bakery quality!

Buttermilk Blueberry Muffins

1/2 c. butter, melted or softened

3/4 c. sugar

2 eggs

1 tsp. vanilla extract

1 tsp. grated lemon peel (optional)

2 c. flour, divided (I typically use white whole wheat OR whole wheat pastry flour)

1 1/4 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 c. buttermilk

1 1/2 c. frozen or fresh blueberries

3 T. sugar

Preheat oven to 400 degrees F.  In a large mixing bowl, cream butter and sugar.  Beat in the eggs; stir in vanilla and lemon if desired. 

Mix together 1 3/4 cup of flour, baking powder, and salt.  Add to the creamed mixture alternately with the buttermilk.  Toss blueberries with the remaining flour, then fold into the batter.  Don’t overmix!

Spoon batter into paper-lined or greased muffin tins.  Sprinkle the 3 tablespoons of sugar evenly over the tops of the muffins.

Bake at 400 for 20 minutes or until tops spring back when lightly touched. 

{Yields a baker’s dozen}



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3 Responses to buttermilk blueberry muffins

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