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.
Slathering down a warm muffin with butter is a necessity in my book.
Thanks for reading!
- Sam