Blueberry Buttermilk Muffins

Berry season is here and there is no better breakfast than a warm, just-baked blueberry muffin. I use buttermilk in this recipe because it makes for a moist, perfect crumb which is studded with plenty of fresh blueberries. Be sure to turn off your electric mixer and use a wooden spoon to fold in the blueberries, or you’ll end up with green muffins (which are not too pretty but still very delicious — I learned this lesson the hard way.)

Ingredients:

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 cup buttermilk
  • 1 tsp vanilla bean paste or vanilla extract
  • 2 cups fresh blueberries, washed and patted dry
  • vanilla sugar, for sprinkling (optional)*

Method:

  1. Preheat oven to 375F and line muffin tin with paper liners.
  2. In a bowl, stir together 1 1/2 cups of flour, salt, baking powder and baking soda.
  3. In a separate bowl, mix the blueberries with the remaining 1/2 cup of flour.  Make sure the blueberries are completely coated in flour.  This will prevent the blueberries from sinking to the bottom of your muffins while they bake.
  4. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy.
  5. Beat in the eggs, one at a time.  Add the vanilla and mix until incorporated.
  6. Next, add the buttermilk and flour mixture in alternating batches, starting and ending with the flour.  Mix until just incorporated.
  7. Carefully stir in the blueberries and remaining flour.
  8. Sprinkle vanilla sugar on top of the muffins before baking.
  9. Bake for 25-28 minutes, until a toothpick inserted in the centre of a muffin comes out clean.

*Yield: 12 muffins

**To make your own vanilla sugar combine 1 cup of coarse sanding sugar with the caviar scraped from the inside of a vanilla bean.  Store in an airtight container.

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