I decided to make a little treat for the preschool staff yesterday, to kick off the start of the school year. I had some blueberries and some buttermilk that needed to be used, so I searched the web and found this recipe.
The beauty of this recipe is you can use any berries you like and you can change up the citrus zest to create some yummy combinations. They are moist and fluffy and were wonderful with my iced coffee!
Buttermilk Blueberry Muffins
(adapted from Joy of Baking. Original recipe from The Australian Women's Weekly Best Food Cookbook)
Ingredients
2 1/2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
zest of one orange or lemon
1 large egg, lightly beaten
1 cup buttermilk
1/2 cup canola oil
1 teaspoon vanilla
1 1/2 to 2 cups fresh or frozen berries (blueberries, raspberries, or blackberries)
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
zest of one orange or lemon
1 large egg, lightly beaten
1 cup buttermilk
1/2 cup canola oil
1 teaspoon vanilla
1 1/2 to 2 cups fresh or frozen berries (blueberries, raspberries, or blackberries)
Preheat oven to 375 degrees.
Position rack in center of oven. Line with paper liners, or grease, 12 - 2 3/4 x 1 1/2 inch muffin cups.
In a large bowl, whisk together the egg, buttermilk, oil, and vanilla.
In another large bowl combine the flour, sugar, baking powder, baking soda, salt, and zest. Gently fold in the berries. With a rubber spatula, fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or the muffins will be tough.
Fill each muffin cup almost full. Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 - 25 minutes. Transfer to a wire rackand let cool for about 5 - 10 minutes before removing from pan.
Makes 12 regular sized muffins.
Note: If using frozen berries you may have to bake the muffins a little longer than the stated time.
In a large bowl, whisk together the egg, buttermilk, oil, and vanilla.
In another large bowl combine the flour, sugar, baking powder, baking soda, salt, and zest. Gently fold in the berries. With a rubber spatula, fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or the muffins will be tough.
Fill each muffin cup almost full. Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 - 25 minutes. Transfer to a wire rackand let cool for about 5 - 10 minutes before removing from pan.
Makes 12 regular sized muffins.
Note: If using frozen berries you may have to bake the muffins a little longer than the stated time.
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