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 😉
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
In one bowl sift together dry ingredients (flour, baking soda and powder, salt, sugar)
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!!!
In a third bowl toss blueberries with the tablespoon of flour.
Make a well in the center of the dry ingredients and pour in liquid ingredients.
Mix until combine but do not over mix.
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.
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.
Remove from pan and allow to cool on wire rack.
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!
Those look delicious for a rainy or a sunny day!! 🙂
I made myself some gluten free blueberry pancakes for breakfast today! I’m on berry binge!