A little different recipe from my last one. The ratios are different. This one produces better results. You can still add lemon (or orange) zest for that extra flavor burst.
Blueberry muffins and boiled eggs – desk breakfast of champions!
You will need:
- 2 cups fresh blueberries
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1/3 cup vegetable oil
- 2 large eggs
- 1 1/2 teaspoons vanilla
- Optional: zest of one lemon or a teaspoon of orange zest
- Muffin/cupcake liners or nonstick cooking spray and 12-cup muffin tin.
Preheat oven to 350 degrees Fahrenheit.
In a medium bowl, mix together the flour, sugar, baking powder and salt. Add the blueberries into the flour mix also, and toss to coat the blueberries. In a separate small bowl (I often just use a large coffee cup), combine the buttermilk, vegetable oil, eggs and vanilla and mix well with a fork or a small whisk. Whisk with fork just enough so that the eggs are well incorporated.
Make a well in the middle of the dry ingredients. Pour the wet ingredient, into the dry, and using a rubber spatula, fold the ingredients together. Mix gently and just until incorporated. Do not overmix the ingredients or it can cause “tunnels” to form in the muffins.
Distribute the batter evenly in the muffin pans, and bake in a preheated 350 degrees Fahrenheit for about 15 minutes, or just until golden on top.
Little muffins, big muffins.
If your oven bakes unevenly, turn the muffin tray after the first 10 minutes to help brown the muffins evenly.
Muffins, cooling down.
I wish you could see how BIG some of these blueberries really are!
Here is the first recipe I posted a while back. They were a little tough; these are much lighter!
https://icookforleftovers.wordpress.com/2013/07/07/farmers-market-find-lemon-blueberry-muffins/
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