I love summer blueberries.
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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.
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Last week, it was all about blueberry waffles. This week, it’s all about the muffins!!
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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.
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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.
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Nothing is better than going home to family and eating good food and relaxing.~Irina Shayk
GOOD FOOD. GOOD FRIENDS. GOOD TIMES.
Blueberry Muffins
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Ingredients
- 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
Instructions
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Preheat oven to 325F degrees.
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Spray your muffin tin with nonstick baking spray (the kind with flour added.)
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Using the paddle attachment on mixer, cream together the butter and sugar. It should be very fluffy when combined.
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Beat in eggs and vanilla extract into the sugar/butter mixture.
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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
