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! 😀
After our break for the Olympics (withdrawal syndrome, anyone? 😉 ), it’s time for a new series! Muffins, or “let’s use that muffin tin we bought in 2011 and haven’t used ever since” 😀
While I was choosing the recipes for this series, Sky made a specific request: he wanted a cornbread, but with cheese. I started researching and found this recipe, which I kinda followed – I used mozzarella because that’s what I had at home, I forgot to add herbs, used homemade buttermilk, you know how it goes.
When they came out of the oven, Sky ate three at once. I had one, liked it, but I didn’t fell in love with it. On the next day, though, I thawed one of the soups from the last series (the carrot one!) and decided to re-heat the muffins. TOTAL SUCCESS!! This was the perfect side for the soup!
For 12 muffins, you’ll need:
1 cup all-purpose flour
1 cup cornmeal
1/4 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt – if your cheese is too salty, use less salt here!
2 garlic cloves – I used 3 big ones
1 cup of grated cheddar cheese – I used mozzarella, but any cheese that melts well will do.
1 cup buttermilk – to make at home, put 1 Tbsp lemon juice (vinegar would work too) in the measuring cup, fill it with whole milk, and let it sit for 10-15 minutes. Use the entire cup in the recipe.
1/3 cup butter, melted
The best thing about muffins is they are usually VERY easy to make. If you use paper liners, you don’t even have to butter the tin! 🙂
Start by preparing your buttermilk if you can’t buy it at the store. Meanwhile, take the muffin tin out of the cabinet, rinse it because I know it’s been WAAAAY too long, dry it and put the paper liners on it.
Melt the butter in a pan large enough to mix all the other ingredients, so there are less dishes to do at the end! 😀 When the butter is melted, let it cool a bit before adding the buttermilk and the eggs – we don’t want scrambled eggs in our muffins! Set aside.
In a separate bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Add the cheese and toss it with the mixture. Place the dry mix over the wet mix and gently stir with a rubber spatula – you shouldn’t overwork a muffin batter, or else your muffins will be rock-hard! Just mix until you can’t see flour specks anymore.
Place the batter in the tin – fill only to 3/4 capacity, so they won’t overflow in the oven. This time, I got exactly 12 muffins. Bake in a pre-heated oven for 20 minutes, give or take, or until they pass the toothpick test!
Serve warm with a nice hot soup!
To freeze, all you have to do is place the cooled muffins in a ziploc bag! 🙂