Thursday, August 23, 2012

Buttermilk Blueberry Muffins

The following recipe is for the best blueberry muffins I have ever tasted.

1 cup fresh blueberries or frozen (unthawed)
2 cups all-purpose flour, plus 1 Tbsp all-purpose flour
2/3 cup granulated sugar
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp ground cinnamon
1/4t salt
1 large egg
1 1/4 cups buttermilk
1 tsp vanilla extract
3 Tbsp unsalted butter, melted and cooled

For Crumble topping(optional):
1/4 cup all-purpose flour
1/2 tsp ground cinnamon
1/4 cup firmly packed light brown sugar
2 Tbsp unsalted butter, cut into 1/2 inch pieces

To make the blueberry muffins: preheat the oven to 375 degrees F. Generously butter or grease the muffins cups/tins.
If using fresh blueberries, rinse and thoroughly dry the berries. In a small bowl, toss the fresh or frozen berries with the 1 Tbsp flour.
In a large bowl, sift together 2 cups flour, baking powder, baking soda, cinnamon. Add sugar and salt, stir well so that all the ingredients mix well.
In a medium bowl, whisk together the egg and 1 cup of buttermilk until combines, whisk in the vanilla and melted butter.
Pour the buttermilk mixture into the well, begin stirring the liquids, gradually drawing the dry ingredients into the well until they are blended well. If the mixture is to thick add the additional 1/4 cup of the buttermilk and gently mix.
Add the blueberries and fold in just to distribute evenly taking care not to overmix.
Evenly divide the batter among the prepared muffin cups
To make the crumble topping (optional): In a small bowl, combine the flour, cinnamon and brownsugar. Add the butter pieces and cut into the sugar mixture with a pastry blender until the topping looks like crumbled
Evenly divide the crumble topping among the muffins, sprinkling it on top.
Bake the muffins for 30 to 35 mins, or until a toothpick inserted into the center of a muffin come out clear. Cool in the pan on a wire rack for 10 mins, then carefully turn out onto the rack.
Serve warm, or cool completely. Store in an airtight containers at room temperature for up to 2-3 days.
Cohen loves them!

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