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Monday, March 21, 2016

Blueberry Buttermilk Muffins

Nothing better than a warm muffin and these are the best with fresh blueberries and buttermilk keep them nice and moist. Enjoy Good Food
If you make these blueberry buttermilk muffins in extra large muffin tins you will get 6 big muffins

Serves: 6-12
2 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup sugar
1/4 teaspoon salt
2 eggs, beaten
1 cup buttermilk
4 ounces butter or 1/2 cup canola oil
1 1/2 cups blueberries
1 teaspoon vanilla (optional)

Sift dry ingredients together in a large bowl.
In another bowl, whisk eggs, buttermilk and butter that has been melted and browned slightly.
Make a well in dry ingredients and pour in liquid ingredients, mixing quickly.
Fold in blueberries.
Spoon batter into greased muffin cups and bake till golden brown.
Bake at 400 F for 20 -30 minutes.

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