Blueberry Muffin Recipe
I did not grow up in a blueberry area, so Blueberry Muffins were the first taste of Blueberries that I had. Now they are good, however they still don’t compare to the real thing. It was however the first blueberry recipe that I wanted to learn.
So are are two Blueberry Muffin Recipes - both short, sweet and easy.
Blueberry and Buttermilk Muffins
2 1/2 cups Flour
2 1/2 tsp baking powder
1/4 tsp salt
1 cup sugar
1 cup of buttermilk
2 beaten eggs
1/4 lb of butter
1 1/2 cups fresh or frozen blueberries
Melt the butter in a pan and slightly brown. Sift flour, baking powder, salt, and sugar together in a large bowel. Make a well in the middle and add the buttermilk, eggs, and the melted butter. Mix it all well together making sure there are no lumps. Well grease your muffin tins and fill about half full. Then simply bake at 400F for 20 minutes. This should give you about 20 small blueberry muffins. Eat warm - and then figure out what exercise to do in repentance.
Buttermilk, Bran and Blueberry Muffins
Servings: 24 muffins
Ingredients:
3 c natural bran
2 c whole-wheat flour
1/2 c sugar
1 Tbsp baking powder
1 tsp baking soda
2 eggs, beaten
2 c buttermilk
1/3 c vegetable oil
1/2 c molasses
1 c fresh or frozen blueberries
Preparation:
In a large bowl mix together the dry ingredients.
In another bowl, combine the eggs, buttermilk, oil and molasses.
Pour the wet ingredients into the bran / flour mixture abd stir just
enough to combine being careful not to overmix.
Fold in the blueberries.
Spoon into non-stick or paper-lined large muffin tins, filling almost
to the top. Bake at 375F for about 25 min or until firm to the touch.
Remove from the oven and allow to cool 2 min before removing from
the tin.