Skip to main content

Just Desserts: Blueberry Buttermilk Muffins

Great for breakfast or serve warm with a scoop of ice cream for dessert.

  • 2 1/2 cups all-purpose flour
  • 3/4 cup sugar + 3 tablespoons, divided
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • Zest of one orange
  • 1 large egg, lightly beaten
  • 3/4 cup buttermilk
  • 2/3 cup vegetable oil (safflower or canola work best)
  • 1 teaspoon vanilla extract
  • 2 cups fresh or frozen blueberries (note, if frozen, do not thaw the berries as this will let the juices bleed into the batter)
Preheat oven to 375F Position rack in center of oven. Butter or spray with a non stick cooking spray 12 - 2 3/4 x 1 1/2 inch muffin cups.
In a large measuring cup whisk together the egg, buttermilk, oil, and vanilla extract.
In another large bowl combine the flour, 3/4 cups sugar, baking powder, baking soda, salt, and orange zest. Gently fold in the blueberries. Gently fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. (Do not over-mix the batter.)
Fill each muffin cup almost full of batter, about 2 tablespoons full. Dust with remaining sugar. Bake about 20 minutes -- until a toothpick inserted in the center of a muffin comes out clean. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.
Makes 12 regular sized muffins
Labels:

Comments

Post a Comment

Popular posts from this blog

  Lemon Coolers Similar to Mexican Wedding Cookies, these lemony shortbread cookies (which used to be a staple of Girl Scout Cookies) are a light and airy treat. Ingredients: For the cookies 1 cup butter (1 stick), unsalted 1 teaspoon vanilla extract 2 cup confectioner’s sugar  4 teaspoons fresh lemon zest 2 tablespoon lemon juice 2 cup all-purpose f lour Powdered sugar coating 2 cup confectioner's sugar 2 tablespoons lemonade mix (Koolaid) Directions Preheat oven to 350 ℉ Cream butter & sugar until fluffy. Add lemon zest, vanilla & lemon juice. Mix well. Mix in flour and beat until combined into a thick dough. (Optional) Chill dough in refrigerator for about 20 minutes. In a separate bowl, combine sugar & lemonade mix. Using a cookie scoop, make 1" balls. Roll cookies in sugar mix and place on parchment-lined cookie sheet about 1-1/2" apart. Bake for about 12-14 minutes or until bottoms are starting to turn golden brown.  Remove from oven & cool on a cool...
Post a Comment
Read more

Just Desserts: Double Peanut Butter Bars

This recipe takes the simple peanut butter cookie and "raises the bar"... with three layers: Peanut Butter Cookie on the bottom Rich peanut butter icing in the middle Topped with a chocolate shell Delicious and decadent! For the cookie base: Preheat oven to 350F.  Grease a 9x13 glass baking dish. 1 1/4 cup sugar 1 tablespoon dark molasses 1/2 cup creamy peanut buter 1/4 cup shortening 1/4 cup butter, softened 1 egg 1 1/4 cups flour 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt Prepare peanut butter cookie dough (per normal recipe)  but do not refrigerate.  Instead, spread dough evenly on the bottom of the prepared baking dish. Bake for about 15-18 minutes.  Remove from oven and allow to cool completely.  For the middle layer: 1/2 cup butter, softened 1/2 cup creamy peanut butter 1 tablespoon milk 1 teaspoon vanilla 2 cups powdered sugar In a small bowl, beat the butter, peanut butter, milk, vanilla...
5 comments
Read more

Recipe Friday: Pecan-crusted Chicken with Gorgonzola Sauce

3 tablespoons flour 1 teaspoon poultry seasoning 1 teaspoon garlic powder Egg whites from 2 large eggs 1 cup crushed pecans 4 boneless, skinless chicken breasts halves (about 6 oz. each) Salt and pepper 2 tablespoons extra-virgin olive oil 1 tablespoon butter 1 cup whole milk 1/2 cup Gorgonzola cheese 2 tablespoons chopped fresh sage leaves, plus extra for garnish Preheat oven to 325°F. Use three shallow bowls or pie pans. In the first, mix flour, poultry seasoning and garlic powder. In the second, beat egg whites until frothy. Place pecans in the third. Season the chicken with salt and pepper. Turn in flour to dust the breasts, then turn in egg whites, then press breasts into nuts on both sides. Add olive oil to an oven-safe skillet, over medium-high heat. When the oil has coated the pan, add the tablespoon of butter. When the butter is melted & golden brown, add the chicken. Brown on each side for about 2 minutes,then transfer the pan to the oven and finish cooking through (about...
3 comments
Read more