For the past month or so, my dear friend Nikki has baked batches and batches of blueberry muffins. I am privy to this information, not because I had the opportunity to enjoy one of them, but because she posted her baking activities on Facebook.
I recently returned from the market with a hefty basket of blueberries and also included in our bags was a large carton of buttermilk. I usually go for blueberry scones or buttermilk pancakes with blueberries. But today, I will honor my pal Nikki and bake some blueberry muffins instead.
12 Buttermilk Berry Muffins (adapted from Joy of Baking):
2 1/2 cups (325 grams) all-purpose flour
1/2 cup (100 grams) white sugar
(3/4 cup or 150 grams more if you’d like it sweeter)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Zest of a small lemon
1 large egg, lightly beaten
3/4 cup (180 ml) buttermilk
2/3 cup (160 ml) canola oil
1 teaspoon pure vanilla extract
1 cup of fresh or frozen blueberries
(Optional) Powdered sugar
Pre-heat oven to 400/190 degrees.
Sift all the dry ingredients together, including the lemon zest.
Lightly beat the egg in another mixing bowl.
To the egg, add the buttermilk, oil and vanilla.
Combine the wet ingredients to the dry ingredients.
With a wooden spoon or rubber spatula, gently add the blueberries to the mixture.
Spoon the batter into 12 muffin cups.
Fill each one close to the top of the rim.
Bake for 25 minutes.
Set aside to cool.
(Optional) When ready to serve, sprinkle some powdered sugar on top.