Blueberry Buttermilk Muffins
These classic and fluffy blueberry muffins are easy to make in a pinch and make great use of Nova Scotia’s delicious wild blueberries. Enjoy them with breakfast, a morning snack or your lunchtime dessert.
|3 cups||All-purpose flour|
|1 tbsp.||Baking powder|
|1 tsp.||Baking soda|
|1 tsp.||Kosher salt|
|3/4 cup||Butter, melted and cooled|
|1 1/2 cup||Sugar|
|2||Large eggs, room temperature, whisked vigorously|
|1 tbsp.||Vanilla extract|
|1 3/4 cups||Blueberries, frozen or fresh|
|3 tbsp.||Brown sugar, coarse or turbinado|
Preparation time: 10 minutes, active
Makes: 12 muffins
- Preheat oven to 375ºF and line a 12-muffin baking pan with muffin paper, or grease with lard.
- In a large bowl, whisk the flour, baking powder, baking soda and salt. Set aside.
- In a medium bowl, mix the melted butter, sugar, eggs, buttermilk and vanilla until uniform.
- Add the wet ingredients to the dry, and gently fold with the rubber spatula until just mixed. There can be small clumps – by not over mixing the batter you are ensuring that your muffins will be fluffy and have a nice high top. Add the blueberries and mix very gently, again.
- Divide the batter into the 12 muffin cups, with a large spoon or ice cream scoop. Fill moulds to the brim. It’s okay if the dough is thick and makes a mound, because the muffins will be taller.
- Bake for 20 minutes or until a toothpick inserted into the centre comes out clean.
- Once the muffins are out of the oven, sprinkle the top with turbinado or brown sugar, let cool, and enjoy!
Local Source Guide
Recipe and Photography provided by: Jessica Emin, @eatwithjessie