You know. I really love blueberries. Blue is my favorite color, and I love how they are. Even though they should really be called purpleberries… But there are already blackberries and red berries. And a pink berry (does that count?) I like blue and I’m sticking to it.
Anyway, for the bake sale today I was requested to make some blueberry muffins because there needed to be a ‘legitimate breakfast item’. I wasn’t too into the idea, I just wanted to make pumpkin cookies. But you know, its okay. There is a first for everything.
So i looked around and found this recipe. It got rave reviews, and so I decided to give it a go. Best decision ever. I made it mine moreso though by adding 1 1/2 teaspoons of orange zest. Boy, did that make it pop.
They were a tough sell. I guess not everyone likes muffins…I guess that’s okay. I managed to get them all taken by the end of the day, and the eaters were EXTREMELY pleased. I recommend this recipe. Here’s my entire process
Blueberry Buttermilk Muffins
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup firmly packed light brown sugar
2 tablespoons unsalted butter, cut into 1/2 inch pieces
1 cup fresh blueberries or frozen blueberries (unthawed)
2 cups all-purpose flour, plus
1 tablespoon all-purpose flour
2/3 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 large egg
1-1 1/4 cup buttermilk
1 teaspoon vanilla extract
3 tablespoons unsalted butter, melted and cooled
(I added 1 1/2 teaspoons freshly grated orange zest to the wet mix, it REALLY works!)
1 To make the crumble topping, in a medium bowl, combine the flour, cinnamon, and brown sugar.
2 Add the butter pieces and cut into the sugar mixture with a pastry blender (I used my food processor) until the topping is crumbly; set aside.
3 To make the blueberry muffins, preheat the oven to 350 degrees F.
4 Generously butter or grease six 8-ounce jumbo muffin cups.
5 If using fresh blueberries, rinse and thoroughly dry the berries.
6 In a small bowl, toss the fresh or frozen berries with the 1 tablespoon flour.
7 In a large bowl, stir together the 2 cups flour, sugar, baking powder, baking soda, cinnamon, and salt; make a well in the center.
8 In a medium bowl, whisk together the egg and 1 cup of the buttermilk until combined.
9 Whisk in the vanilla and melted butter.
10 Pour the buttermilk mixture into the well.
11 Begin stirring the liquids, gradually drawing the dry ingredients into the well until they are almost, but not quite, combined.
12 If mixture is to thick, add the additional 1/4 cup of buttermilk and gently mix.
13 Add the blueberries and fold in just to distribute evenly taking care not to overmix.
14 Evenly divide the crumble topping among the muffins, sprinkling it on top.
15 Bake the muffins for 30 to 35 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
16 Cool in the pan on a wire rack for 10 minutes, then carefully turn out onto the rack.
17 Serve warm, or cool completely.
18 Store in an airtight container at room temperature for up to 2 days.