Just like me, I am sure you couldn’t resist to those big dark & juicy blueberries, they are just perfect for muffins. With my eldest daughter, we ate 2 muffins each with a big cup of tea not so long after they were out of the oven. And then, scratched our heads finding some excuses to the rest of family while there was only a couple left …(The Neighbour’s dog ? Big Giant Hungry Muffin Monster ? The Gruffalo ? … ) well, they didn’t believe us (incredible, right ?) and I had to bake another patch 🙂
– 250g (2 cups) of all purpose flour
– 4 tsp of baking powder (1 sachet de levure chimique)
– 2 eggs
– 150g (3/4 cup) of granulated sugar
– 50g (1/4 cup) of brown sugar
– 1 tsp of vanilla extract
– 120ml (1/2 cup) of buttermilk room temperature (=lit ribot, lait elben)
If you don’t have buttermilk, you can easily do it: Put 1 tsp of white vinegar in a measuring cup. Pour milk into cup until it reaches 1/2 cup total. Let it sit for about 5 min. Here you go ! You have buttermilk !
– 120ml (1/2 cup) of vegetable oil
– 300g (2 cups) of fresh or frozen blueberries
– Pinch of salt
– 4 tbsp of coarse sugar for sprinkling
- Preheat the oven to 220 degrees C (425 degrees F) and line your muffin pan with muffin liners and set aside.
- In a bowl, mix together the flour, baking powder and salt until well combined. Set aside.
- In another bowl, whisk together the eggs, sugar and vanilla extract until you reached a light yellow color mixture.
- Add the buttermilk and vegetable oil. Mix until well combined.
- Add the wet mix into the dry mix.
- Fold in the blueberries and BE careful to NOT overmix or your batter will turn purple !
- Pour the batter in your muffin tins. Sprinkle the top with the coarse sugar (optional) and bake for 5 minutes at 220 degrees C (435 degrees F) and then, the next 15minutes at 190 degrees (375 degrees F).
- Allow to cool before serving and store them in a air tight container for a couple of days.