Sunday, August 9, 2009

Buttermilk Blueberry Muffins

I am totally in love with these blueberry muffins that are sold at the bakery at Greenlife, an organic grocery store here in Chattanooga. They are like cake! I LOVE LOVE LOVE THEM!!! So I thought I'd email greenlife and see if they would send me their recipe. They responded by saying it was a typical muffin recipe, with organic ingredients and buttermilk. So even though they didn't give me the recipe, they gave me the key ingredient my muffins are always missing, buttermilk! So I googled recipes and found this one below at Padma's Kitchen. They were delicious and easy to make!

1C fresh blueberries or frozen (unthawed)
2C all-purpose flour(unbleached), plus
1T all-purpose flour(unbl)
2/3 C granulated sugar
2t baking powder
1/4t baking soda
1/2t ground cinnamon
1/4t salt
1 large egg (or 1/4 C orange juice)
1 1/4C buttermilk
1t vanilla extract
3T unsalted butter, melted and cooled

for Crumble topping(optional): *I didn't do the topping*
1/4C all-purpose flour (unbl)
1/2t ground cinnamon
1/4C firmly packed light brown sugar
2T unsalted butter, cut into 1/2 inch pieces


To make the bluberry muffins: preheat the oven to 375 degrees F. generously butter or grease the muffins cups/tins.
If using fresh blueberries, rinse and thoroughly dry the berries. In a small bowl, toss the fresh or forzen berries with the 1t flour.
In a large bowl, sift together 2C flour, baking powder, baking soda, cinnamon. Add sugar and salt, stir well so that all the ingredients mix well.
In a medium bowl, whisk together the egg and 1C of buttermilk until combines, whisk in the vanilla and melted butter.
Pour the buttermilk mixture into the well, begin stirring the liquids, gradually drawing the dry ingredients into the well until they are blended well. If the mixture is to thick add theadditional 1/4C of the buttermilk and gently mix.
Add the blueberries and fold in just to distribute evenly taking care not to overmix.
Evenly divide the batter among the prepared muffin cups
To make the crumble topping (optional): In a small bowl, combine the flour, cinnamon and brownsugar. Add the butter pieces and cut into the sugar mixture with a pastry blender until the topping looks like crumbled
Evenly divide the crumble topping among the muffins, sprinkling it on top.
Bake the muffins for 30 to 35 mins, or until a toothpick inserted into the center of a muffin come out clear. Cool in the pan on a wire rack for 10 mins, then carefully turn out onto the rack.

Serve warm, or cool completely. Store in an airtight containers at room temperature for up to 2-3 days.

Variations: You can choose to add your favorite berries, cherries or any dry fruits according to your taste.

1 comment:

Honey said...

Yes, I agree, buttermilk makes everything better! I also cook some with kefir (homemade, not from the store). What's nice about that is that I always have it on hand because of the way it's made. It's full of good bacteria and yeast. And wherever a recipe calls for buttermilk, I put kefir instead. Another thing that's good is sour cream. I have had many good cakes that have it in the recipe. And my family's favorite banana pudding has sour cream. These muffins sound good.