There are few new words to describe our world at this moment — we hope you’re all staying safe and healthy… and that the year ahead brings us the happier times we crave. Let’s hang on.
Meanwhile, have a blueberry muffin… these are deliciously moist, chock full of fresh berries, so good for keeping our immune systems strong … the perfect way to start the day or enjoy an afternoon break from the chaos out there!
Blueberry Muffins
Serves: 18 muffins
You can use frozen berries for this, but the trick here is to load up the batter with whatever berries you choose. The result will be a muffin that is moister than most, almost falling apart, but giving you a taste of sweet berries in every bite. The buttermilk, ginger, and lemon zest give the muffins a zing and the extra vanilla adds depth. These aren't overly sweet at all, just right to accompany your morning coffee or afternoon cup of tea.
Ingredients
- Vegetable spray for the pan
- 1¾ cups flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, at room temperature
- ¼ cup sugar
- 2 large eggs, at room temperature
- 1 teaspoon ground ginger
- 2 teaspoons vanilla
- 1 cup buttermilk (you can substitute 1 cup warm milk plus 1 tablespoon lemon juice if you don't have buttermilk)
- 1 teaspoon grated lemon zest (about 1 lemon)
- 2 - 3 cups fresh blueberries (I used 3 which is a lot but makes the most flavorful muffins)
- ¼ cup lightly packed light brown sugar (or coarse sanding sugar)
Instructions
- Preheat oven to 375F degrees.
- Spray 18 standard muffin tins, including the flat surface of the pan, with the vegetable oil spray.
- Whisk together the flour, baking powder, baking soda, and salt. Set this aside.
- Beat the butter and sugar on medium speed in an electric mixer with the paddle attachment (or a stand mixer on medium speed) for about 4 minutes, until fluffy.
- Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl with a spatula as needed.
- Add the ginger -- you won't taste it in the finished product.
- Add the vanilla and combine.
- Add half the dry ingredients to the mix and combine.
- Add the buttermilk and mix until smooth.
- Add the remaining dry ingredients and mix until just combined.
- Add the lemon zest and blueberries and mix on the lowest speed (or by hand with a spatula).
- Fill the prepared muffin tins about ¾ to completely full and bake for 17 minutes.
- Carefully open the oven and sprinkle the brown sugar on the tops of each muffin, then bake for an additional 2 - 3 minutes.
- Remove from the oven and let cool for 10 minutes before carefully inverting the tins and tapping out the muffins.
- Best served warm, but can be stored for a few days at room temperature layered in a tin with wax paper between the layers.