Blueberry Muffins



Is there anything better than warm blueberry muffins on a Saturday morning? I haven't had much time to bake but found some spare moments to whip up some muffins this morning. I forgot how relaxing it is to put on a good playlist and bake something delicious. I used an Ina Garten recipe and they turned out perfectly.



 

Blueberry Muffins

From Ina Garten's Back to Basics

Makes 20 muffins


3 1/2 cups all-purpose flour

1 1/2 cups granulated sugar

4 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

2 cups buttermilk, shaken

1/4 (1 stick) pound unsalted butter, melted and cooled

1 1/2 teaspoons grated lemon zest

2 extra-large eggs

2 cups fresh blueberries (2 half-pints)


Preheat the oven to 375 degrees. Line muffin tins with paper liners.


Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl and blend with your hands. In a separate bowl, whisk together the buttermilk, butter, lemon zest, and eggs. Stir the buttermilk mixture into the flour mixture with a fork, mixing until blended. Fold the blueberries into the batter. Don't over mix. With a standard (2 1/4-inch) ice-cream scoop or large spoon, scoop the batter into the prepared cups, filling them almost full.


Bake the muffins for 20 to 25 minutes, until golden brown.


Hot Tip: if you don’t have buttermilk on hand, add 1 tsp. lemon juice or white vinegar for each 1/2 cup milk. Set aside for a few minutes before adding to mixture.


Printable Version

 


Slathering down a warm muffin with butter is a necessity in my book.


 

Thanks for reading!


- Sam

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