MY THREE SEASONS
Buttermilk Blueberry Muffins
Who doesn’t love a blueberry muffin? My Buttermilk Blueberry Muffins have just the right balance of acidity and sweetness, and the perfect fluffy muffin tops.
Ingredients
Sift together dry ingredients
01
Sift together flour, baking powder and salt.
Coat blueberries
02
Coat blueberries in 2 tablespoons of flour mixture so they don't sink in the muffins.
Beat butter and sugar
03
Beat together butter and sugar until light and fluffy.
Add eggs
04
Whisk in eggs, one at a time, until full incorporated. Whisk in vanilla and zest.
Mix wet and dry ingredients
05
Mix buttermilk and lemon juice together. Add dry ingredients and buttermilk mix to the batter, alternating, in two to three additions. Do not overmix.
Add berries
06
Gently fold in blueberries. Use a trigger release ice cream scoop or spoons to fill muffin tin. Batter should fill liners to the top. Sprinkle with demerara sugar.
Bake and cool
07
Bake at 425F for 5-8 minutes or until muffins rise ½ inch above the top of the pan. Reduce heat to 375F and continue baking for 12-16 minutes. Cool on rack.
Get the recipe and more tips on mythreeseasons.com