I love summer blueberries.
Now I love blueberries and went out to the farm looking for some blueberries and strawberries so I could make jelly. However, these two little girls excitement for muffins, fed my own desire for some blueberry muffins.
Last week, it was all about blueberry waffles. This week, it’s all about the muffins!!
I don’t know about y’all but every muffin recipe I’ve ever tried or played with, has frozen blueberries. I wanted to try a recipe with fresh ones. I set out to make muffins. Didn’t like those. I set out to make different muffins. Didn’t like those. Finally, I started from scratch, pinched here, added extra stuff there and viola, fresh blueberries blueberry muffins. I think it’s the lemon and the lower temperature on the oven which prevents the fresh berries from bursting, that balance this muffin’s flavor.
Delicious on the go, an enjoyable Saturday morning breakfast or a with a small melted pat of butter as dessert after supper, these muffins are the best.
Nothing is better than going home to family and eating good food and relaxing.~Irina Shayk
GOOD FOOD. GOOD FRIENDS. GOOD TIMES.
Blueberry MuffinsPrint This
- 1 cup (2 sticks) salted real butter softened to room temp.
- 2 cups sugar
- 3 large eggs
- 1 tbsp vanilla extract
- 1/2 tbsp lemon extract
- 2 3/4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/4 cup whole real buttermilk
- 1 pound fresh blueberries
Preheat oven to 325F degrees.
Spray your muffin tin with nonstick baking spray (the kind with flour added.)
Using the paddle attachment on mixer, cream together the butter and sugar. It should be very fluffy when combined.
Beat in eggs and vanilla extract into the sugar/butter mixture.
In a separate bowl, combine flour, baking powder, baking soda and salt. Whisk together with until combined.
- Taking a 1/2 cup spoon, alternate adding in flour mixture and buttermilk to the sugar & butter mixture. Do not overmix.
- Gently fold in half the blueberries with a spatula. Do not use the paddle on your mixer, the berries will burst.
- Spoon the batter into your prepared muffin tin and add the rest of the blueberries on top of each muffin.
- Bake for 25-30 minutes. Using a toothpick, test center before pulling them out.
- Let cool for 10 minutes, in pan, before pulling out to cool completely on a rack.
*Note: I used fresh blueberries instead of frozen. If using frozen blueberries, preheat oven to 350F