What have you been up to recently? More importantly, what have you been eating and drinking? Carver and I have been enjoying the early summer produce – berries, squash, green beans and melons. The stand-out dishes with this produce have been blueberry buttermilk muffins, strawberry ice cream, and sautéed squash coins with polenta.
I regularly get my produce from Bountiful Baskets. I find it a refreshing challenge and an incredible bargain. A few weeks ago I got a case of blueberries. 72 ounces of blueberries… a portion went to blueberry pies, a bunch were frozen, plenty were eaten plain with cereal and as part of lunches. This weekend I felt obligated to make blueberry muffins. I really think blueberry muffins made with buttermilk are both underrated and thus not made enough. This recipe is simple and big on flavor.
Blueberry Buttermilk Muffins
- 2 cups whole-wheat flour
- 1/2 cup all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- zest of 1 lemon
- 1/4 cup fat-free egg substitute
- 1 cup low-fat buttermilk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups fresh or frozen blueberries
- Preheat oven to 375. Line a muffin tray with papers and spray with non-stick spray.
- In a large bowl whisk together dry ingredients. Gently fold in blueberries and sent aside.
- in a small bowl (or in a large measuring cup) whisk together egg, lemon zest, buttermilk, oil and vanilla until well combined.
- Form a well in the dry ingredients and gently stir in the wet ingredients. Fold until just combined taking care not to jostle the blueberries.
- Fill each muffin cup about 2/3 full. Bake for 18 minutes, rotating the pan after 9 minutes.
- Let cool in pan for 5 minutes before removing muffins to cooling rack to cool completely.