Blueberry Buttermilk Muffins
Recipe By: Sheila McDuffie
Serves: 12
- 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.
Recipe by The Gardener Cook at https://www.thegardenercook.com/blueberry-lemon-buttermilk-muffins/
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