Old Fashioned Blueberry Buttermilk Muffins
My old fashioned blueberry buttermilk muffins recipe is based on vintage cookbooks. Using less sugar, smaller portions, less fat yields MORE FLAVOR! These muffins come together easily and are nice for breakfast or afternoon tea.
Equipment
- Mixing Bowl
- Food scoop
- Muffin tin
- Rubber spatula
- Whisk
Ingredients
- 2 cups all purpose flour
- ½ cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 egg
- ¾ cup buttermilk
- ½ cup vegetable oil any mild flavored oil is fine
- 1 cup blueberries fresh or frozen (don't defrost)
- coarse sugar for topping
Instructions
- Preheat the oven to 375.
- Line muffin tins with paper cupcake liners OR lightly spray with cooking spray.
- Combine all dry ingredients in a largish mixing bowl and whisk them together. If your flour, baking powder or baking soda are lumpy, be sure to fun them through a sieve to remove the lumps before proceeding.
- Mix the buttermilk and oil in a 2 cup glass measuring cup. Then add the egg and, using a wire whisk or fork, beat all the wet ingredients together until thoroughly mixed.
- Add the buttermilk mixture to the flour mixture, and gently fold them together using a rubber spatula. It’s important that you don’t over mix the batter, as this will result in excess gluten development and tough, chewy muffins.
- Gently fold the blueberries into the batter until evenly distributed.
- Scoop batter into muffin tins. For best looking muffins I use my faithful food scoop.
- Sprinkle generously with coarse sparkling sugar.
- Bake for 20-24 minutes until a toothpick comes out clean. No toothpick? Press lightly on the muffin top — it should feel firm but not hard. Also, the muffin edges should be just lightly brown. In my oven the muffins take 22 minutes.
- Let cool in the pan for about 10 minutes, then loosen muffins with a knife. Remove to a wire cooling rack or prop at an angle in the muffin tin so bottoms don’t get soggy.