Buttermilk Berry Muffins

Even though the weather has been in the 80s and 90s, I still get the urge to bake. Hey, that’s what air conditioners are for right? So when I had some buttermilk that was about to go bad (because it always seems to go bad at lightening speed for me) I decided to use it up in some delicious baked goods. After a Google search for “buttermilk recipes”, these caught my eye as I had every item available (except for the zest of orange or lemon). And I happened to just pick up some fresh blueberries from the store.

Buttermilk Berry Muffins
From the Joy of Baking Website, adapted from this cookbook

• 2 1/2 cups (325 grams) all-purpose flour
• 3/4 cup (150 grams) granulated white sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• Zest of one orange or lemon
• 1 large egg, lightly beaten
• 1 cup (240 ml) buttermilk
• 1/2 cup (120 ml) safflower or canola oil
• 1 teaspoon pure vanilla extract
• 1 1/2 to 2 cups (360-480 ml) fresh or frozen berries (blueberries, raspberries, or blackberries)

1. Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Line with paper liners, or butter or spray, with a non stick cooking spray, 12 – 2 3/4 x 1 1/2 inch muffin cups.
2. In a large measuring cup or bowl whisk together the egg, buttermilk, oil, and vanilla extract.
3. In another large bowl combine the flour, sugar, baking powder, baking soda, salt, and zest. Gently fold in the berries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.
4. Fill each muffin cup almost full with batter, using two spoons or an ice cream scoop. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 – 25 minutes (I baked mine for about 23 minutes). Transfer to a wire rack and let cool for about 5 – 10 minutes before removing from pan.

Makes 12 regular sized muffins.

Note: If using frozen berries you may have to bake the muffins a little longer than the stated time.

These came out so moist and delicious! And they weren’t too sweet from the sugar, but the berries were just bursting with flavor! I’m sure that one shall be devoured each day.

Grandpapa Update: This morning my grandpapa had his tests and it turns out that he will need surgery. He has one artery that is completely blocked. I just thank God that this was detected earlier; I don’t know what would have happened if he ignored the pain that he was experiencing over the weekend. I know the procedure is a standard one and I’m confident that he will be OK. I’ll be thinking and praying for him all day tomorrow during his surgery.

Less Meat Month: This month, I’ll be making more of a conscience effort to eat less meat, and if I do eat meat, that it will come from a local farmer’s market; not the grocery store. I was inspired by Tina’s pig roast preparation and the pride that she took in preparing it. Especially since the pig was from a local farm. And after hearing excerpts from “The Omnivores Dilemma” and watching Food, Inc., I’m more inclined to get away from mass produced meats and focus on the local farmer. I’ll let you know how I’m doing as the month goes on!

And now, for something completely different. A delicious breakfast of first-time-ever-made-by-me home fries and scrambled eggs. Delish!

Do you prefer to buy meat/produce from a local farmer?

What books or movies have inspired you to live a healthier life?

Tagged as: baking, blueberries, eggs, grandpapa, muffins, potatoes