Monday, April 26, 2010

Blueberry Buttermilk Muffins

No real story behind these muffins. I just wanted something that I could eat for dessert and for breakfast tomorrow morning on my way to work. These fit the bill, and I used up the buttermilk in the fridge.

Blueberry Buttermilk Muffins
Adapted from Joy of Cooking
Yield: 12 muffins (I cut recipe in half and made 12 mini muffins)
Print recipe

2 eggs
1 cup buttermilk, milk, or yogurt
2/3 cup sugar
1/2 cup butter, melted
1 tsp vanilla
1 tsp lemon zest
2 cups flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground nutmeg (optional)
1 1/2 cup blueberries (I used frozen)
1/4 tsp cinnamon
1/4 tsp sugar
  1. Preheat oven to 400F.

  2. Grease muffin pan or line with paper cups.

  3. In one bowl, whisk together flour, baking powder, baking soda, salt, and nutmeg.

  4. In another bowl, whisk together eggs, buttermilk, sugar, butter, vanilla, and lemon zest.

  5. Add egg mixture to flour mixture. Mix together with a few light strokes until the dry ingredients are moistened. Do not overmix.

  6. Fold blueberries into batter.

  7. Divide batter among prepared muffin cups.

  8. Sprinkle with cinnamon and sugar before baking.

  9. Bake for 15-18 minutes or until toothpick inserted into the center comes out clean.

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