BEST EVER BUTTERMILK BLUEBERRY MUFFINS

A little carton of buttermilk in the fridge goes a long way. Not wanting to see it go to waste, that single carton inspired me to make those Old Fashioned Glazed Buttermilk donuts that you all went crazy for, a batch of my Best Ever Buttermilk Waffles for dinner, and these Best Ever Buttermilk Blueberry Muffins!

Why does buttermilk make baked goods so delicious? According to Fine Cooking, buttermilk is used in baking because it creates a “slightly acidic batter helps keep baked goods moist and tender by breaking down long, tough strands of gluten.” I definitely notice that my baked goods with buttermilk rise up to be lighter and fluffier, and the texture of the crumb is absolute perfection!

So along with buttermilk, another reason these are the Best Ever Buttermilk Blueberry Muffins is the height of that muffin top. I like to fill my muffin wells to the very top and even dome them a little. I love when the batter hangs over the top and creates that crisp edge!

INGREDIENTS

• 2 1/2 cups all-purpose flour
• 3/4 cups granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1/2 cup oil (canola, vegetable, or avocado)
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups fresh blueberries
• 3-4 teaspoons course sparkling sugar

INSTRUCTIONS

1. Preheat oven to 400 degrees. Line a standard size muffin tin with parchment paper liners and spray each one with nonstick spray for baking.
2. In a large bowl, mix together flour, sugar, baking powder, baking soda, and salt.
3. In a small bowl, whisk together buttermilk, oil, eggs, and vanilla extract until smooth.
4. Gradually mix the buttermilk into the flour mixture, stirring gently and being careful not to overmix.
5. .................................

for full recipes please see : lovelylittlekitchen.com

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