Classic Blueberry Muffins
Comfort food and Sunday morning pleasure. These classic muffins are satisfying and full of flavor yet simple to make.
Why go out and buy muffins full of additives when you can easily whip up a batch of these? I make them in Texas-size muffin tins for a hearty breakfast. The secret to this recipe is buttermilk. Use the full-fat, natural buttermilk.
Line muffins tins with paper or foil liners – this ensures a perfect release and no aggravation due to blueberries stuck to the tin.
Pre-heat oven to 400‘F/204 C
1 cup fresh buttermilk
1/2 cup butter melted
2 eggs
1 – 1 1/4 cups freash or frozen blueberries
2 1/2 cups unbleached flour
3/4 – 1 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
Sift dry ingredients together in a large bowl.
In a small bowl, beat the eggs well and add buttermilk, melted butter and blend well.
Add the buttermilk mixture to the dry ingredients, stir only until moistened. Gently fold in the blueberries.
Spoon into prepared muffin tins, 3/4 full. Bake for 20-25 minutes if using Texas-size tins; slightly less for regular size, or until a toothpick inserted into center of muffin comes out clean.
Let cool on a wire rack and then enjoy! Recipe makes 6 large muffins or 1 dozen small.
Tip – These Classic Blueberry Muffins freeze very well; make a second batch to enjoy during the busy work week. Enjoy these with a generously sized cup of caffe’ Americano
