Muffins: Blueberry Buttermilk
by Lishka DeVoss

Use oil or some melted butter to grease the muffin tin.

YIELD 12 muffins

INGREDIENTS

1 cup blueberries, cleaned and dried

LARGE BOWL (whisked together):
2.5 cups all-purpose flour
1/2 cup light brown sugar (3/4 for a sweeter taste)
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon (optional)
lemon zest (to taste, optional)

SMALL BOWL (whisked together in this order):
2 eggs, large
1 and 1/3 cup buttermilk
1/3 cup canola oil
1.5 tsp vanilla extract

PREPARATION

1. Preheat oven to 375ºF.

2. Butter a muffin tin and a large spoon. (Butter adds some flavor while baking.)

3. Pour SMALL BOWL into LARGE BOWL — using a rubber spatula, mix until just combined; then add the blueberries. DO NOT OVERMIX.

4. Using the greased spoon, divide batter into muffin tin.

5. Bake 25 minutes or until browned on top. Cool muffins about 10 minutes before serving.

Updated 2020-12-17

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