I woke up over the weekend looking for an easy blueberry muffin recipe in my cookbook collection. I didn’t want to spend a whole lot of time cooking that AM, but I still wanted to make something from scratch. I happened to have buttermilk on hand and searched for a breakfast recipe that included that ingredient. Here’s what I ended up with:
- Nonstick spray for baking
- 2 ¾ cup all-purpose flour
- ¾ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 pinch salt
- 1 cup buttermilk
- 2 eggs
- ½ cup canola oil
- 1 cup fresh blueberries
1. Move oven rack to lowest position in oven and preheat oven to 400 degrees F. Spray twelve 2 ½ inch muffin cups with spray for baking and set aside. In a large bowl, sift together flour, sugar, baking powder, baking soda, and salt.
2. In a small bowl, whisk together buttermilk, eggs, and oil. Pour into flour mixture and stir together just until combined. Gently stir in blueberries. Spoon into prepared muffin cups, filling each two thirds full. Bake in preheated oven for 26 to 30 minutes or until wooden pick inserted in centers comes out clean. Cool in pan on wire rack for 5 minutes. Remove muffins from cups, cool completely on wire rack.
I didn’t take step by step pictures of this recipe because it’s really quite easy. Mix everything and bake. 🙂 They aren’t as sweet as blueberry muffins you would buy in a store, but I liked it that way. The kids and I enjoyed the muffins for breakfast a few days in a row.
This recipe was taken from a Sandra Lee cookbook.
For more recipes from ‘Inside the Kitchen’, click here.