It’s blueberry season so I am always looking for ways to use them! I actually like blueberries cooked more than I like them raw. I love making blueberry pies that remind me of Summers in Maine along with crumbles, pancakes and these delicious muffins. I’m not one for complicated recipes or ingredients so I especially love how easy this is. Buttermilk adds great moistness to the muffins and the lemon zest amps up the blueberries. Lemon and blueberries are great together and even if a blueberry recipe doesn’t call for adding juice or the zest, I do and I think it makes a difference.
One of the things I try to avoid when I bake with blueberries is having purple batter. When fresh blueberries are added to a batter the blueberries tend to fall apart which makes a messy, purple batter. I like to see the blueberries in the muffins so I freeze the fresh blueberries (after they are washed and picked over for stems) and keep them in the freezer till I am ready to mix them into the batter. I also prep the muffin tin so the blueberry batter doesn’t sit on the counter for too long.
If you are hosting a brunch or want fresh blueberry muffins in the morning, make the batter the night before and simply combine the batter and blueberries before you pop the muffins in the oven. Enjoy!
Ingredients
3 c Flour
4 tsp Baking powder
½ tsp Salt
1 c White sugar
½ c Milk
¼ c Buttermilk
2 c Frozen blueberries
2/3 c Vegetable oil
2 eggs
1 tsp Lemon zest
Raw sugar for muffin tops
Preparation
Preheat your oven to 400°.
Combine the flour, baking powder, salt and white sugar together in a large bowl. Stir together milk, buttermilk, oil, eggs and lemon zest in a separate bowl.
Add the wet ingredients to the dry ingredients, stirring just until everything is mixed. Fold in frozen blueberries (the batter will be thick) but be careful not to over mix or your blueberries will start to defrost and pop.
With an ice cream scoop, place the batter into a muffin pan (about 3/4s full). If you aren’t using muffin liners, spray the pan with canola spray. Sprinkle each muffin generously with the raw sugar.
Bake at 400° for 20 to 25 minutes or until tops are golden and a wooden pick inserted in the center comes out clean.
Remove from pan and cool on a rack.
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