Monday, July 14, 2014


I spent Sunday morning baking fresh blueberry muffins. It was the perfect way to start off a relaxing weekend day. 

For the muffins:
3 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
4 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups buttermilk, shaken
1/4 pound (1 stick) unsalted butter, melted and cooled
2 extra large eggs, lightly beaten
2 cups fresh blueberries (2 half-pints)

Preheat the oven to 350 degrees. Line muffin tins with paper liners. 

Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl and mix together. In a separate bowl, mix together the buttermilk, butter, and eggs. Make a hole in the center of the dry ingredients and pour the wet ingredients into the dry ingredients. Mix with a fork just until blended. Fold the blueberries into the batter. Be sure to not over mix! With a standard (2 1/4 inch) ice cream scoop or large spoon, scoop the batter into the prepared cups, filling them almost full. 

For the topping: 
1 cup sugar
4 tablespoons flour
8 tablespoons softened butter

Mix together with a fork. With a spoon (or your hands), sprinkle over tops of muffins. Entire top should be covered.

Bake the muffins for 25-30 minutes, until golden brown. Makes 24 muffins. 

Tip: If you don't have buttermilk on hand, you can make it yourself. Mix a cup of milk with a tablespoon of vinegar and let sit for five minutes before using.

Original recipe found here.

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