Blueberry Buttermilk Muffins |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 18 |
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This is my adopted recipe Feb 2005 I didn't change the recipe ingredients because 11 members found it good the way it was. I did add 1 teaspoon vanilla as suggested by 1 reviewer. I used 1/2 cup canola oil instead of butter. 2 heaping cups frozen blueberries mixed with a little of the flour mixture to make sure they didn't stick together. I made 6 giant muffins. Very good muffins. I had to bake mine for 35 minutes, they were so big. Ingredients:
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) |
Directions:
1. Sift dry ingredients together in a large bowl.
2. In another bowl, whisk eggs, buttermilk and butter that has been melted and browned slightly.
3. Make a well in dry ingredients and pour in liquid ingredients, mixing quickly.
4. Fold in blueberries.
5. Spoon batter into greased muffin cups and bake till golden brown.
6. Bake at 400 F for 20 -30 minutes.
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