Ina’s Buttermilk Blueberry Muffins

It’s been a while since I’ve written, even though I think about this blog all of the time.  I take pictures of almost everything I make and then I never seem to have the time to sit down and post about them.

Life has taken a turn recently, and so quickly.  I’ve found myself on leave from work and back home to help take care of my mom, as she is very ill.  So far, her appetite has been amazing, so I have been cooking up a storm, making sure she has whatever she wants on hand. All my cooking has brought me back here.

These muffins are easy, fresh and light. 

Something I have never done with these muffins is gotten all the ingredients to room temperature.  The buttermilk ALWAYS ends up being colder than the cooled melted butter, and that butter gets chunky once stirred in.  Not to worry!  I’ve had no issues with the batter. 

This recipe makes 2 dozen muffins.  As you can see, 2 muffins are already missing from this pic! 🙂

I really hope you make these.  They are one of our go-tos.

Ina's Buttermilk Blueberry Muffins

Sarah Nolan

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Prep Time 20 mins

Total Time 50 mins

Ingredients

  

• 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
• 1/4 cup butter, melted My preference, generally, is to bake with salted butter. But, use whichever works best for you.
• 1.5 teaspoons grated lemon zest When using the zest of a lemon, buy organic lemons, so that you aren't consuming any pesticides sprayed on the fruit
• 2 large eggs The original recipe calls for extra large eggs. It won't impact this recipe at all to use large eggs.
• 2 cups fresh blueberries 2 half-pints

Instructions

 

• Preheat your oven to 350 degrees. Line muffin tins with muffin liners.
• Measure out and mix together the flour, sugar, baking powder, baking soda, and salt into a large mixing bowl.
• In a separate bowl, mix together the buttermilk, cooled and melted butter, lemon zest, and eggs.
• Make a hole in the centre of the dry ingredients and pour the wet ingredients into the well of dry ingredients. Mix with a fork until just blended.
• Fold in the blueberries into the batter. Don't over mix!
• Scoop the batter evenly into the prepared muffin cups, filling them 3/4 full.
• Bake for 20-25 minutes

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