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BUTTERMILK-BLUEBERRY MUFFINS

Russ Myers

By
@Beegee1947

Perfectly studded with juicy berries, these whole wheat muffins get their tang from buttermilk and their fragrance from almond extract.

Rating:
★★★★★ 1 vote
Comments:
Serves:
12 Muffins
Prep:
10 Min
Cook:
20 Min
Method:
Bake

Ingredients

1/4 c
canola oil, plus more for the pan
2 c
whole wheat pastry flour
1 tsp
baking powder
1 tsp
baking soda
1/2 tsp
fine sea salt
2/3 c
sugar
2
eggs
1/2 tsp
pure almond extract
1/2 c
lowfat (1%) buttermilk
1 1/2 c
fresh or frozen blueberries

Step-By-Step

1Preheat the oven to 375°F. Oil a 12-cup muffin pan or line with paper liners.

In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
2In a large bowl, whisk together sugar and oil until smooth. Whisk in eggs and almond extract, until combined. Whisk in buttermilk until smooth. Stir in flour mixture until just combined and then gently fold in blueberries.
3Spoon batter evenly into the prepared muffin cups. Bake until muffins are golden brown and the center springs back when touched, 18 to 20 minutes. (If using frozen berries, bake for a few minutes more.) Cool for 15 minutes, and then loosen edges and transfer muffins to a wire rack. Serve warm or at room temperature.

About this Recipe

Course/Dish: Muffins
Main Ingredient: Fruit
Regional Style: American