Blueberry Muffins

Hi All,

I’m really excited to share this blueberry muffin recipe, because I really enjoyed making them, and eating them too :) . They are prefect for breakfast on the go, or even an afternoon snack. I found this recipe by Ina Garten on the Food Network website. As always, adjustments can be made to fit your personal taste preferences, as I did here. I subtracted the lemon zest from the original recipe and added vanilla extract.

Pro tip: The blueberry do bleed through the muffin a bit, especially when you add a lot of them to the mixture as I did. No worries, though they remain intact until you bite into them. If after 25 minutes the muffins are not golden brown (how I like it).

Ingredients:

  • 3 1/2 cups of all - purpose flour

  • 1 1/2 cups of granulated sugar

  • 4 1/2 teaspoons of baking powder

  • 1 tea spoon of baking soda

  • 1 tea spoon of kosher salt

  • 2 cups of buttermilk ( I substituted this for whole milk)

  • 1 tea spoon of

  • 1 stick of unsalted butter

  • 2 large eggs

  • 2 cups of fresh blueberries

Instructions:

  1. Pre heat the oven to 350 degrees F. And line the muffin pans with liners.

  2. Sift the flour into a large bowl. Mix together all of the dry ingredients.

  3. Melt the butter and let it cool before adding to the dry ingredients.

  4. Slowly pour in the room temperature milk, and stir. I like to add in about a 1/4 of the milk and stir in-between. Add in the vanilla.

  5. Beat the two eggs (room temperature) and add to the mixture. I like to one beaten egg at a time and add into the mixture, stirring in-between.

  6. Bake for 20 - 25 minutes.

Happy Baking!

Marissa

Marissa Phoenix