BLUEBERRY MUFFINS
BLUEBERRY MUFFINS
12 muffins
Ingredients:
2 cups, plus 2 tbsp flour
2 tsps baking powder
2 cups fresh blueberries
1 cup buttermilk
2 tsps pure vanilla extract
2 tsps kosher salt
10 tbsp unsalted butter, at room temperature
1 cup sugar
1 tsp lemon zest
2 eggs
3 tbsps raw sugar
The Blistered Peppers Take:
These muffins may have a little extra sugar and a little extra dairy, but boy oh boy are they good. It’s like a cakey muffin which, personally I love as I find most muffins to be dry and flavorless.
Here’s the thing about this muffin recipe: you can adjust it as needed. The key to is that for every 2 cups of flour you will need 1 cup of milk, buttermilk, sour cream, or some combination of them all.
The lemon zest is not necessary but I find it brings out the flavor of the blueberries and adds an overall brightness to the flavor profile.
The raw sugar topping adds a little crunch (and looks better too!) but you can substitute this with a dutch crumble or even cinnamon sugar!
Recipe:
Preheat the oven to 400 degrees. Butter your muffin/cupcake pan or use cupcake liners for easier removal.
Whisk together the 2 cups of flour and baking powder until combined, then set aside. With the remaining 2 tablespoons of flour, toss 1.5 cups of blueberries so they are well coated - this will help keep them from sinking to the bottom of your muffin.
In a separate bowl, whisk the buttermilk, vanilla, and salt until smooth, then set aside.
Using an electric mixer, beat the butter, sugar, and lemon zest in a large bowl. The mixture should become fluffy after approximately 3 minutes. Add in the eggs and continue to whisk until combined.
Slowly begin adding in the dry and wet ingredients. While mixing, add 1/3 of the flour mixture and 1/2 of the buttermilk mixture, repeat until you have fully combined the 3 components.
Fold in the blueberries.
Divide the batter evenly among the prepared muffin cups. Top the batter with the remaining blueberries and a sprinkle of raw sugar.
Bake the muffins, rotating the pan halfway through, for approximately 25 to 35 minutes. Let cool.
Enjoy warm with a nice spread of butter on each bite!
