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.
Sift together dry ingredients
Sift together flour, baking powder and salt.
Coat blueberries in 2 tablespoons of flour mixture so they don't sink in the muffins.
Beat butter and sugar
Beat together butter and sugar until light and fluffy.
Whisk in eggs, one at a time, until full incorporated. Whisk in vanilla and zest.
Mix wet and dry ingredients
Mix buttermilk and lemon juice together. Add dry ingredients and buttermilk mix to the batter, alternating, in two to three additions. Do not overmix.
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
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