Buttermilk Blueberry Muffins
My little guy turned one last week and so we’re back after a long weekend of action-packed 1st birthday festivities! One thing for sure, this kid loves food, he eats anything I put in front of him. Yesterday he tried out tomatoes, cucumbers and kiwi, smacking after every bite he popped in his mouth.
His birthday breakfast was a huge blueberry muffin, which was shoved almost entirely whole into his mouth. Hope you enjoy as much as he did!
2 1/2 cups all-purpose flour
3/4 cup sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/2 cup canola oil
1 1/2 cups low-fat buttermilk
1 1/2 cups fresh or frozen blueberries
In a large bowl combine all flour, baking powder, salt and sugar then make a well in the center of the mixture.
In a small bowl combine buttermilk, egg and oil. Pour mixture into the well and then gently fold wet and dry ingredients together until just blended. Do not overstir or muffins will be dense.
Gently fold in blueberries. Then drop batter into muffin cups filled 2/3 full. I like to sprinkle about a half teaspoon of raw sugar on top of each muffin before baking for a crunchy, sweet crust on top.
Bake in a 400 degree oven for 20-25 minutes. Makes about 15 muffins.
These muffins freeze really well. Just double the recipe and store half in the freezer for later.
I like to use the foil muffin cups that don’t require using a muffin pan so there’s no mess to clean-up.