I am going to start doing some halloween baking tutorials soon, so stay tuned!
But for now, here is a delicious blueberry buttermilk breakfast muffin!
Blueberry Buttermilk Breakfast Muffin
Adapted from Alexandra Cooks
Yield about 8 Muffins or 1 (9") Square Pan
1/2 Cup Butter, room temp
Zest from 1 Large Lemon
3/4 Cup + 2 Tbsp Sugar
1 Egg
1 Tsp Vanilla
2 Cups Flour (keep 1/4 cup out to mix with the blueberries)
2 Tsp Baking Powder
1 Tsp Salt (omit if using salted butter)
2 Cups Blueberries
1/2 Cup Buttermilk
Mix together the butter, lemon zest, and sugar.
(doesn't this look yummy?!)
Add the vanilla and egg, mix until combined.
Toss the blueberries with 1/4 cup of flour.
With just a spatula, mix in the flour, baking powder, and salt (if using), and the buttermilk.
*I messed up at this point, the original recipe says to mix in the dry mix (flour, salt, baking powder) and the buttermilk alternating, I did not do this and mine came out perfectly fine, just a little bit small, because I under filled my liners. You can try either way.
Mix gently, so you don't crush the blueberries.
Fill the liners with the batter, the batter is not runny, it is a thicker batter. Sprinkle a little bit of sugar on each one.
Now I filled 12, but as you can see below they turned out small, I think that if you do 8, they will be nice and big.
Bake at 350F for about 15-20 min, toothpick inserted into center should come out clean.
Enjoy!
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