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
  1. Preheat oven to 375F degrees.
  2. Spray 18 standard muffin tins, including the flat surface of the pan, with the vegetable oil spray.
  3. Whisk together the flour, baking powder, baking soda, and salt. Set this aside.
  4. 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.
  5. 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.
  6. Add the ginger -- you won't taste it in the finished product.
  7. Add the vanilla and combine.
  8. Add half the dry ingredients to the mix and combine.
  9. Add the buttermilk and mix until smooth.
  10. Add the remaining dry ingredients and mix until just combined.
  11. Add the lemon zest and blueberries and mix on the lowest speed (or by hand with a spatula).
  12. Fill the prepared muffin tins about ¾ to completely full and bake for 17 minutes.
  13. Carefully open the oven and sprinkle the brown sugar on the tops of each muffin, then bake for an additional 2 - 3 minutes.
  14. Remove from the oven and let cool for 10 minutes before carefully inverting the tins and tapping out the muffins.
  15. Best served warm, but can be stored for a few days at room temperature layered in a tin with wax paper between the layers.
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2021/01/16/red-white-and-blueberries/