Blueberry Buttermilk Muffins

So I woke up this morning to a dreary rainy day. I wasn’t feeling up to running in the rain so I ventured into the kitchen. Upon inspection of my fridge I decided blueberry buttermilk muffins were in order! They are Kevin’s favorite, I’m such a good wife 😉

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Ingredients
2 1/2 cups flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup oil or butter (melted)
2 eggs (beaten)
1 cup buttermilk
1 teaspoon of vanilla
1 teaspoon lemon zest (optional)
Pinch of salt
1 1/2 cups blueberries
1 tablespoon flour for dusting berries

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Method
In one bowl sift together dry ingredients (flour, baking soda and powder, salt, sugar)

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In another bowl whisk together milk, butter or oil, vanilla, eggs, lemon zest. My photos show three eggs because I have super tiny organic farm eggs this week from chickens that just started laying!!!

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In a third bowl toss blueberries with the tablespoon of flour.

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Make a well in the center of the dry ingredients and pour in liquid ingredients.

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Mix until combine but do not over mix.

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Fold in blueberries.

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Divide mixture into greased muffin tins. I did 6 jumbo muffins and six regular muffins. If you want all regular size I normally get 18 muffins out of a batch.

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Bake in preheated oven (350 degrees) for 18-20 minutes for regular size muffins and 24-26 minutes for jumbo muffins. They are done when a toothpick inserted in center comes out clean.

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Remove from pan and allow to cool on wire rack.

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These muffins are not perfectly sweet without being to sweet. They are great on their own or warm with butter or lemon curd. I know it’s not quite blueberry season yet but I can’t help myself from buying the organic ones to snack on and to bake with!

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