Sunday, 23 December 2007

Buttermilk Blueberries Muffins

Buttermilk Blueberries Muffins

- 2 1/2 cups (350 grams) all-purpose flour
- 3/4 cup (150 grams) granulated white sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg, lightly beaten
- 3/4 cup (180 ml) buttermilk (I use yogurt milk)
- 2/3 cup (160 ml) canola oil
- 2 cups fresh blueberries

- Preheat oven to 375 degrees F (190 degrees C). Line the muffin papercups into muffin pan. Set aside.
- In a large bowl whisk together the egg, buttermilk, and oil.
- In another large bowl combine the flour, sugar, baking powder, baking soda, and salt. Gently fold in the blueberries.
- With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter.
- Fill each muffin cup almost full of batter. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes.
- Transfer to a wire rack and let cool for about 5 minutes before removing from pan.

*Makes 12 regular sized muffins or 6 jumbo muffins.*

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