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.)
- 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)*
- Preheat oven to 375F and line muffin tin with paper liners.
- In a bowl, stir together 1 1/2 cups of flour, salt, baking powder and baking soda.
- 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.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time. Add the vanilla and mix until incorporated.
- Next, add the buttermilk and flour mixture in alternating batches, starting and ending with the flour. Mix until just incorporated.
- Carefully stir in the blueberries and remaining flour.
- Sprinkle vanilla sugar on top of the muffins before baking.
- 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.