EM Heath Recipes
https://2086.shurfinestores.com/Recipes/Detail/1416/Blueberry_Muffins
Blueberry Muffins
National Blueberry Muffin Day - July 11
Customer Rating:
3.5
1 Ratings
1
Yield: Makes 12 muffins
Ingredients
| 1 1/4 |
cups |
whole wheat flour
|
|
|
| 1 1/4 |
cups |
all purpose flour
|
|
|
| 1/2 |
cup |
granulated sugar
|
|
|
| 2 |
teaspoons |
baking powder
|
|
|
| 1 |
teaspoon |
baking soda
|
|
|
| 1/2 |
teaspoon |
salt
|
|
|
| 1 1/2 |
cups |
buttermilk*
|
|
|
| 1/3 |
cup |
melted butter
|
|
|
| 2 |
|
eggs
|
|
|
| 1 |
teaspoon |
vanilla
|
|
|
| 1 |
pint |
(1 1/3 cups) fresh or frozen blueberries, rinsed and drained
|
|
|
| 12 |
teaspoons |
turbinado sugar (sugar in the raw)
|
|
|
|
|
Cooking spray
|
|
|
Directions:
Preheat oven to 400 degrees F. Generously spray 12 count muffin tin with nonstick cooking spray.
In a large bowl combine flours, granulated sugar, baking powder, baking soda and salt; stir until all ingredients are well blended.
In another bowl, whisk together the buttermilk, butter, eggs and vanilla. Make a well in the middle of the dry ingredients and pour in the liquid mixture; then add the blueberries. Gently fold ingredients just until moist; do not overmix.
Spoon batter evenly into muffin tin. Cups will be close to full. Sprinkle the top of each muffin with about 1 teaspoon turbinado sugar. Bake for 18 to 22 minutes.
*No buttermilk? Substitute 1 1/2 tablespoons lemon juice and enough milk to make 1 1/2 cups.
Please note that some ingredients and brands may not be available in every store.
EM Heath Recipes
https://2086.shurfinestores.com/Recipes/Detail/1416/Blueberry_Muffins