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Recipe: Blueberry Buttermilk Muffins

Muffins like these are great for grab & go breakfast and snacks.

Blueberry Buttermilk Muffins #recipe
Yields1 Serving
Prep Time10 minsCook Time25 minsTotal Time35 mins
 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
1

Pre heat the oven to 400 degrees F. Grease or have cupcake liners handy for a muffin pan.

2

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.

3

Whisk dry ingredients together in a large bowl.

4

In another bowl, whisk eggs, buttermilk, brown butter and vanilla.

5

Make a well in the dry ingredients and pour in liquid ingredients. Mix well with a spatula.

6

Gently fold in the blueberries. Spoon the batter into the muffin cups.

7

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.

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

1

Pre heat the oven to 400 degrees F. Grease or have cupcake liners handy for a muffin pan.

2

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.

3

Whisk dry ingredients together in a large bowl.

4

In another bowl, whisk eggs, buttermilk, brown butter and vanilla.

5

Make a well in the dry ingredients and pour in liquid ingredients. Mix well with a spatula.

6

Gently fold in the blueberries. Spoon the batter into the muffin cups.

7

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.

Recipe: Blueberry Buttermilk Muffins

~ Marla Meridith

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