If you don't want to see your left over buttermilk go to waste then this blueberry muffin recipe is the perfect recipe.
If you don't want to see your left over buttermilk go to waste then this blueberry muffin recipe is the perfect recipe.
Yields12 Servings Prep Time5 minsCook Time25 minsTotal Time30 mins
2.50 cups plain flour ½ tsp salt ½ tsp baking soda 1.50 tsp baking powder 2 eggs 1 cup buttermilk ½ cup unsalted buter, melted 1 tbsp vanilla extract ½ cup white sugar ¼ cup light brown sugar (plus more for topping) of one small lemon 1.50 cup blueberries
11. Preheat the oven to 400F (204C) and line a muffin tin with liners.
2. In a large bowl place the flour, salt, baking powder, baking soda and combine together. In another bowl beat the two eggs and pour in the buttermilk, melted butter, vanilla extract, lemon zest and sugars. Whisk the wet mixture and then pour the wet ingredients into the dry ingredients, whilst mixing together. Fold in the blueberries and combine.
3. Spoon the muffin batter into the lined muffin tin and sprinkle some more brown sugar on top of each muffin (this is optional). Bake for 22-25 minutes or until the muffins have risen and turned a deep golden brown and a toothpick inserted into the centre of one muffin comes out clean.
1. Preheat the oven to 400F (204C) and line a muffin tin with liners.
2. In a large bowl place the flour, salt, baking powder, baking soda and combine together. In another bowl beat the two eggs and pour in the buttermilk, melted butter, vanilla extract, lemon zest and sugars. Whisk the wet mixture and then pour the wet ingredients into the dry ingredients, whilst mixing together. Fold in the blueberries and combine.
3. Spoon the muffin batter into the lined muffin tin and sprinkle some more brown sugar on top of each muffin (this is optional). Bake for 22-25 minutes or until the muffins have risen and turned a deep golden brown and a toothpick inserted into the centre of one muffin comes out clean.
Ingredients
Directions
1. Preheat the oven to 400F (204C) and line a muffin tin with liners.
2. In a large bowl place the flour, salt, baking powder, baking soda and combine together. In another bowl beat the two eggs and pour in the buttermilk, melted butter, vanilla extract, lemon zest and sugars. Whisk the wet mixture and then pour the wet ingredients into the dry ingredients, whilst mixing together. Fold in the blueberries and combine.
3. Spoon the muffin batter into the lined muffin tin and sprinkle some more brown sugar on top of each muffin (this is optional). Bake for 22-25 minutes or until the muffins have risen and turned a deep golden brown and a toothpick inserted into the centre of one muffin comes out clean.