Almost out of my buttermilk and wishing to use it before it expired (and, of course, wishing to take advantage of my first blueberries of 2011!), I set off to make some blueberry buttermilk muffins. Apparently I have become quite the baker this month!
2 1/2 cups All-Purpose Flour
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
3/4 cup Sugar
1/4 tsp Salt
2 Eggs, Beaten
1 cup Buttermilk (I use Kate’s, by the way, because it’s made in Maine.)
4 oz Butter
1 1/2 cup Fresh Blueberries
1. Preheat oven to 400 degrees F. Sift dry ingredients together in a large bowl.
2. In another bowl, whisk eggs, buttermilk and butter that has been melted and browned slightly.
3. Make a well in dry ingredients and pour in liquid ingredients, mixing quickly. Fold in the berries.
Spoon batter into greased muffin cups and bake until golden brown.
4. Bake muffins until tester inserted in center comes out dry, about 20 minutes. Transfer muffins to rack and cool.