Breakfast for many is eggs, bacon, biscuits...and while I totally like those items, I tend to crave something sweet to start my day. A tender fruity or chocolately muffin fits that bill. When I was in college, I figured out the secret ingredient to making the best, most tender muffins...BUTTERMILK! I know it is a rather old school ingredient to have in a college refrigerator but I am a kind of an old person at heart who adores Southern food, so buttermilk in my fridge makes total sense.
Muffins aren't my everyday fuel; generally pastries for breakfast are reserved for weekends or traveling days. Though, when there's buttermilk on hand and it's a weekend or holiday, I'll probably break out the muffin tins. In preparation for the 4th of July, I made a batch of blueberry muffins to take for our visit with the I Family in Lee's Summit. Nick is always a skeptic when there's something sweet for breakfast. But, he definitely ate two muffins when they came out of the oven (quality control work, I'm sure).
Make these before summer escapes us. The bright blueberry flavor is a burst of the season, for sure.
Summer Blueberry Buttermilk Muffins
(Makes 12-16 regular size muffins)
Recipe adapted from Joy of Baking
2 1/2 cups all purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 to 1 teaspoon cinnamon (or less if preferred)
1/4 teaspoon salt
Zest of one lemon (orange is great too!)
1 large egg, lightly beaten
1 cup buttermilk
1/2 cup vegetable or canola oil
1 teaspoon pure vanilla extract
1 1/2 to 2 cups of blueberries (fresh preferred)
These are very quick and easy but don't let that fool you, they're quality. Wishing you muffin merriment soon! Talk to you soon.