I think Summer is here to stay! We had a lovely weekend with almost 30 degrees temperature in Wuppertal. If you have not already realised, I am obsessed with buttermilk (Blueberry Pancake and Rhubarb Crumble Cake) right now. Today’s moist and flavourful blueberry muffin has buttermilk of course!
Buttermilk- a sour milk that smells pretty nasty ( in my opinion) but is a fantastic ingredient for baking. This rich-tasting milk is an acidic ingredient, like yogurt and sour cream, it helps tenderize the gluten in batter, giving baked goods a softer texture and more body.
You know how you never seem to have buttermilk when you need them? No worries about that. There are a few substitute for buttermilk.
- Add 1 tablespoon of fresh lemon juice to a measuring cup. Then top the lemon juice with milk. Stir and let sit for two minutes.
- Add 1 tablespoon of white vinegar to a measuring cup. Then top the vinegar with milk. Stir and let stand for 5 minutes until the milk thickens and curdles.
- Combine 2/3 cup of plain nonfat or low-fat yogurt with 1/2 cup 1 percent milk to yield 1 cup buttermilk.
This blueberry muffin is really soft and moist. It stays just as good the following day. You could add more or less blueberries depending on your personal preference. I like mine with a lot of blueberries. The original recipe is from Vintage Kitchen. I reduced the sugar level because i don’t like my muffins too sweet.
Bakes 12 muffins
1/2 cup (113g) unsalted butter softened
3/4 cup (150g) sugar
2 large eggs
1/2 cup (120g) buttermilk
2 tsp vanilla extract
2 cups (256g) all purpose flour
2 tsp of baking powder
1/4 tsp of salt
2 cups blueberries (frozen* or fresh)
*The frozen berries does not need to be thawed
Topping for Muffins
1 tsp Vanilla Sugar or regular white sugar
1 tsp ground cinnamon
1/4 tsp of sea salt (optional)
Preheat the oven to 400 (200 degree C)
Line the muffin cups with paper liners.
In a large bowl cream the butter and sugar until it looks light and fluffy (about 2 mins). Mix in eggs and beat until incorporated. Stir in buttermilk and vanilla.
In another bowl, whisk flour, baking powder and salt. Add the dry mixture to the wet mixture. Stir just until everything is combined. The batter will be thick. Fold in the blueberries. (Make sure to not over mix)
Fill the muffin cups with the batter to the top. Sprinkle some vanilla sugar, ground cinnamon and a pinch of sea salt over each muffin. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes. Remove from the pan and serve.
Make sure to cool to muffins before eating!