Buttermilk Blueberry Muffins

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READY IN: 25mins
SERVES: 12
YIELD: 12 muffins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375f, grease or line muffin tins, 12 regular, 6 extra large.
  • Combine flour, sugar, baking powder, baking soda and salt in large bowl. Toss blueberries in flour mixture. In separate bowl combine buttermilk, egg, oil and vanilla extract.
  • Create a well/crater in the center of the flour mixture, pour the buttermilk mixture into the well/crater. Fold gently, just till ingredients are moist. More mixing will result in tough, chewy muffins.
  • Spoon batter into muffin tins, filling 2/3 (or more) full. Muffins have a nice crisp top, however, if you'd like a crunchy top, sprinkle with sugar, orange zest mixture.
  • Bake on centre rack for 20 mins, perhaps longer if using frozen blueberries. Muffins are done when toothpick inserted in center comes out clean. Let cool 5 minutes. Store in sealed container.
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