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Buttermilk Blueberry Muffins

Source of Recipe


Mollie Katzen



List of Ingredients



• 2½ cups unbleached flour
  
• ¾ tsp salt
  
• 1½ tsp baking powder
  
• ¼ tsp baking soda
  
• ½ to 2/3 cup sugar (to taste)
  
• 1 Tbsp grated lemon zest
  
• 1½ cups buttermilk
  
• 2 Tbsp fresh lemon juice
  
• 1 large egg
  
• 1 Tbsp vanilla extract
  
• 4 Tbsp (½ stick) unsalted butter, melted
  
• 1½ cups blueberries (fresh or frozen; not thawed)
  






Instructions



1. Preheat oven to 375° F. Lightly coat 10 standard muffin cups with vegetable oil spray. In medium bowl, combine flour, salt, baking powder, baking soda, sugar and zest.
   
   
2. Measure 1½ cups buttermilk into a 4-cup liquid measure. Add lemon juice, egg and vanilla, and beat gently with fork or small whisk until smooth. Slowly pour this mixture, along with melted butter, into dry ingredients. Using spoon or rubber spatula, stir from bottom of bowl until dry ingredients are all moistened. Carefully fold in blueberries. Don't overmix; a few lumps are okay.
   
   
3. Spoon batter into muffin cups. For smaller muffins, fill cups about four-fifths of the way. For larger muffins, fill them even with top of pan. If you have extra batter, coat one or two additional muffin cups and put in as much batter as you have. Bake in middle of oven 20 to 25 minutes, or until lightly browned on top, and a toothpick inserted into center comes out clean. Remove pan from oven, then remove muffins from pan and place on rack to cool. Wait at least 30 minutes before serving.
   
   Makes 10 medium muffins.