Blueberry Muffins
Recipe by Nicole Thom-Arens
Makes 12 muffins
Muffins are such a delicious breakfast treat. In the winter, they are warm and comforting, and in the summer, they can be light, quick start to the day. I like to bake a batch of muffins and serve them with a side of fruit and scrambled eggs for a well-rounded start to the weekend. While they can sometimes feel like eating cake for breakfast, these muffins are lower in sugar, include whole wheat flour, and packed with fruit.
Ingredients:
2 large eggs1/2 cup granulated sugar3/4 teaspoon kosher salt (Decrease to 1/2 teaspoon if not using Diamond.)1 cup buttermilk1/4 cup unsalted butter, melted and cooled1 teaspoon vanilla bean paste1/4 teaspoon pure almond extract (optional)1/2 teaspoon baking soda1 1/2 teaspoons baking powder1 cup all-purpose flour1 cup whole wheat flour1 cup fresh blueberries, rinsed and dried (Canned blueberries offer a more intense blueberry flavor throughout the muffin, but they also tint the batter blue.)
Instructions:
1) Preheat oven to 425 degrees.2) Line a muffin tin with paper liners. Spry with cooking spray to ensure the muffins don’t stick to the paper. 3) Add eggs, sugar, and salt to a large mixing bowl. Whisk to combine.4) Add the buttermilk, vanilla bean paste, and almond extract (if using). Whisk to combine.5) Add the cooled melted butter. Whisk to combine.6) Add the baking soda and baking powder. Whisk to combine—make sure there are no lumps of the rising agents. 7) Add the flours. Change to a wooden spoon or rubber spatula and mix until all ingredients are mostly combined. 8) Add the blueberries. Continue folding the mixture until all the flour is absorbed and the blueberries are well distributed. 9) Fill each muffin tin almost to the top. There should be just enough batter for 12 muffins. (Filling the cups almost to the top helps create a lovely domed muffin.)10) Bake at 425 degrees for 15 to 17 minutes.11) Remove muffins from the tin immediately and allow to cool on a wire rack.
Muffins freeze really well. Cool completely and add them to a freezer bag or airtight container. Keep in the freezer for up to a month. If you are wanting to freeze them longer, wrap each muffin in plastic wrap and then store in a freezer bag or airtight container.
Ingredients:
2 large eggs1/2 cup granulated sugar3/4 teaspoon kosher salt (Decrease to 1/2 teaspoon if not using Diamond.)1 cup buttermilk1/4 cup unsalted butter, melted and cooled1 teaspoon vanilla bean paste1/4 teaspoon pure almond extract (optional)1/2 teaspoon baking soda1 1/2 teaspoons baking powder1 cup all-purpose flour1 cup whole wheat flour1 cup fresh blueberries, rinsed and dried (Canned blueberries offer a more intense blueberry flavor throughout the muffin, but they also tint the batter blue.)
Instructions:
1) Preheat oven to 425 degrees.2) Line a muffin tin with paper liners. Spry with cooking spray to ensure the muffins don’t stick to the paper. 3) Add eggs, sugar, and salt to a large mixing bowl. Whisk to combine.4) Add the buttermilk, vanilla bean paste, and almond extract (if using). Whisk to combine.5) Add the cooled melted butter. Whisk to combine.6) Add the baking soda and baking powder. Whisk to combine—make sure there are no lumps of the rising agents. 7) Add the flours. Change to a wooden spoon or rubber spatula and mix until all ingredients are mostly combined. 8) Add the blueberries. Continue folding the mixture until all the flour is absorbed and the blueberries are well distributed. 9) Fill each muffin tin almost to the top. There should be just enough batter for 12 muffins. (Filling the cups almost to the top helps create a lovely domed muffin.)10) Bake at 425 degrees for 15 to 17 minutes.11) Remove muffins from the tin immediately and allow to cool on a wire rack.
Muffins freeze really well. Cool completely and add them to a freezer bag or airtight container. Keep in the freezer for up to a month. If you are wanting to freeze them longer, wrap each muffin in plastic wrap and then store in a freezer bag or airtight container.