As I had already made donut muffins, I decided to skip the topping this time. No regrets! 🙂 If you’re like my dad, who doesn’t care for raw blueberries, you should know that they are much tastier once baked!
For 12 muffins, you’ll need
255 g flour
100 g sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup buttermilk – I can’t buy buttermilk at the store, so I make my own, by putting 1 Tbsp lemon juice (vinegar would work too) in the measuring cup, filling it to the 3/4 mark with whole milk, and letting it sit for 10-15 minutes.
90 g butter, melted
Zest of 1 lemon – do not omit, it makes all the difference!
1 tsp vanilla extract
1 1/2 cup blueberries – mine were frozen, and they went from the freezer straight to the batter!
Start by preparing the buttermilk and melting the butter – if you want to be savvy, melt the butter in a pan that is big enough to mix the batter! 😀
Mix the dry ingredients in a bowl using a whisk to make sure everything is nicely mixed and lump-free.
When the melted butter cools down a bit, mix in the eggs, the vanilla extract, and the buttermilk. Add the dry mix and mix A LITTLE with a rubber spatula – don’t mix the batter too much, or the muffins will harden: when you can’t see specks of flour, you’re done!
Add the blueberries to the batter and pour into the muffin cups – remember to fill only to 3/4 of the capacity, so they won’t overflow in the oven!
Bake for 25 minutes, or until they are golden/toothpick comes out clean… you know the deal. Let them cool on a wire rack – if you try to eat them while they’re hot, the dough sticks to the paper liner; it’s a nightmare. #truestory #learnedbydoing
To freeze: just place the cooled muffins in a ziploc bag! 🙂 They should last up to three months in the freezer, but only if you forget they are there, otherwise they get eaten WELL BEFORE that! 😀