Source of Recipe
From "Screen Doors and Sweet Tea" by Martha Hall Foose
"A week or so before we opened Mockingbird Bakery, an older gentleman in a straw hat came through the back kitchen door, walking with a cane in one hand and the support of his mannerly young grand son on the other. He introduced himself, tipping his hat. Next, his grandson slowly loosened his grip on the man's hand long enough for Mr. Ashcraft to extend it for a handshake. 'Wanted to come by and see if y'all were going to need blueberries,' drawled Mr. Ashcraft. 'Why, yes!' I exclaimed. 'All you've got!' 'Well, honey, I got about 200 acres of them.' 'Oh, guess I just mean a bunch of them, then.' Every season we stocked the freezer with hundreds of pounds of his berries to keep us going year-round, folding the plump—almost black they're so blue—berries into this tangy buttermilk-moistened batter."
List of Ingredients
◦ 2 cups unbleached all-purpose flour
◦ ⅔ cup packed light brown sugar
◦ 1 tablespoon baking powder
◦ ½ teaspoon baking soda
◦ ½ teaspoon salt
◦ Grating of nutmeg
◦ 1 ½ cups fresh or frozen blueberries (do not thaw)
◦ 2 large eggs
◦ 1 cup buttermilk
◦ ½ cup (1 stick) unsalted butter, melted
◦ 1 teaspoon grated lemon or orange zest
◦ ¼ teaspoon almond extract
◦ ½ teaspoon vanilla extract
Preheat the oven to 475° F. Spray 18 muffin cups or line with paper baking cups.
In a large bowl with a whisk, combine the flour, brown sugar, baking powder, baking soda, salt, and nutmeg. Toss the blueberries to coat with the flour and evenly distribute. In a separate bowl, whisk together the eggs, buttermilk, butter, zest, and almond and vanilla extracts.
Using a rubber spatula, combine the wet ingredients into the dry ingredients. Stir just until everything is moistened. Divide the batter among the muffins, filling each two-thirds full. Bake for 15 minutes, or until the tops spring back lightly when touched. Allow to cool for 5 minutes and then turn out of the pan onto a rack.
Makes 18 muffins