Kendra, Tegan, and I used to make these every week for a couple of years, first for our farm market in our little stone barn and later for some friends who had a farm stand down the road. Fresh or frozen blueberries work equally well in this recipe. No need for defrosting. Plan to freeze some extra berries next summer to add to baked goods, pancakes, smoothies, and dessert sauces. You’ve already heard about the anti-oxidant qualities of these little blue balls (harumpf). To freeze, just spread them out on a baking sheet, place in the freezer until frozen. Then just seal them in freezer bags. They can be frozen for up to 6 months.
If you don’t have any buttermilk, use milk and add a tablespoon of lemon juice for a souring effect. Vegetable oil can be substituted for the butter, but we all know that it won’t measure up to butter. I love a European-style butter, such as Plugra, or pastured (the cows, not the butter) organic butter.
- 2 cups blueberries, fresh or frozen
- 2 cups flour, plus 2 tablespoons for the pan and blueberries
- ⅔ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk or milk
- 9 tablespoons butter, melted and divided
- 1 teaspoon vanilla
- Zest of 1 lemon
- Preheat oven to 400 degrees F.
- Grease and flour a 12 cup muffin tin.
- Place the blueberries in a small bowl and coat with 1 tablespoon of flour
- Place the flour, sugar, baking powder, and salt in a large mixing bowl and stir to combine.
- Whisk together the buttermilk, melted butter, vanilla, and lemon zest in a medium mixing bowl.
- Add the liquid ingredients to the flour mixture.
- Stir the batter with a large spoon, until just combined. Fold in the blueberries. Do not over mix.
- Divide the batter evenly in the muffin tin.
- Bake on the middle rack for 15 minutes, until golden on the top.
- Cool on a baking rack.
These didn’t make it to the plate.