Post by Loupy on Sept 3, 2017 15:16:31 GMT -7
BLUEBERRY BUTTERMILK MUFFINS
From: Marla Meridith @ marlameridith.com/blueberry-buttermilk-muffins/
Muffins are one of the easiest grab and go, hand held, get you going foods I can think of. We all need convenience from time to time, right? We crave foods that are ready when we are. In just a few minutes you can prep the ingredients for these Blueberry Buttermilk Muffins. Just 20 minutes later, you have a sweet little breakfast or snack. When we are running late getting out the door, we can rely on these muffins to help get us out quicker! I hope you can too.
Prep: 10 mins
Cook: 25 mins
Yields: 12 muffins
Ingredients:
2 1⁄2 cups all-purpose flour
1 1⁄2 teaspoons baking powder
1⁄2 teaspoon baking soda
1 cup granulated sugar
1/2 teaspoon ground ginger
1⁄4 teaspoon salt
2 eggs, beaten
1 cup buttermilk
4 ounces (1 stick) butter, browned
1 teaspoon pure vanilla extract
1 1⁄2 cups fresh or frozen blueberries
Directions:
Pre-heat the oven to 400 degrees F.
Grease or have cupcake liners handy for a muffin pan.
Make brown butter:
Heat butter in a small skillet over medium heat until boiling.
Once you see it bubbling turn down the heat to low.
Continue to cook the butter a few minutes until the foam recedes and the butter turns a light, golden brown.
Transfer the butter to a bowl & let cool a bit.
For the muffins:
Whisk dry ingredients together in a large bowl.
In another bowl, whisk eggs, buttermilk, brown butter and vanilla.
Make a well in the dry ingredients and pour in liquid ingredients.
Mix well with a spatula.
Gently fold in the blueberries.
Spoon the batter into the muffin cups.
Bake for 20-25 minutes or until a toothpick inserted into the center of the muffin comes out virtually crumb free.
Muffins should be slightly browned on the top.
From: Marla Meridith @ marlameridith.com/blueberry-buttermilk-muffins/
Muffins are one of the easiest grab and go, hand held, get you going foods I can think of. We all need convenience from time to time, right? We crave foods that are ready when we are. In just a few minutes you can prep the ingredients for these Blueberry Buttermilk Muffins. Just 20 minutes later, you have a sweet little breakfast or snack. When we are running late getting out the door, we can rely on these muffins to help get us out quicker! I hope you can too.
Prep: 10 mins
Cook: 25 mins
Yields: 12 muffins
Ingredients:
2 1⁄2 cups all-purpose flour
1 1⁄2 teaspoons baking powder
1⁄2 teaspoon baking soda
1 cup granulated sugar
1/2 teaspoon ground ginger
1⁄4 teaspoon salt
2 eggs, beaten
1 cup buttermilk
4 ounces (1 stick) butter, browned
1 teaspoon pure vanilla extract
1 1⁄2 cups fresh or frozen blueberries
Directions:
Pre-heat the oven to 400 degrees F.
Grease or have cupcake liners handy for a muffin pan.
Make brown butter:
Heat butter in a small skillet over medium heat until boiling.
Once you see it bubbling turn down the heat to low.
Continue to cook the butter a few minutes until the foam recedes and the butter turns a light, golden brown.
Transfer the butter to a bowl & let cool a bit.
For the muffins:
Whisk dry ingredients together in a large bowl.
In another bowl, whisk eggs, buttermilk, brown butter and vanilla.
Make a well in the dry ingredients and pour in liquid ingredients.
Mix well with a spatula.
Gently fold in the blueberries.
Spoon the batter into the muffin cups.
Bake for 20-25 minutes or until a toothpick inserted into the center of the muffin comes out virtually crumb free.
Muffins should be slightly browned on the top.
