These muffins were similar to a light and fluffy blueberry pancake. It wasn't too dense or cake-like and was only slightly sweet. I'm glad I used applesauce in these muffins to keep them moist - the original recipe calls for oil, but I couldn't tell the difference.
I enjoyed these muffins and thought that it was a wonderfully solid recipe. If you happen to have extra buttermilk, bake these up. Your tummy will thank you.
Buttermilk blueberry muffins
- 2 and 1/2 cups all-purpose flour
- 3/4 cup granulated white sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg, beaten
- 1 cup buttermilk
- 1/2 cup applesauce
- 1 teaspoon vanilla extract
- 1.5-2 cups blueberries, fresh or frozen (or any other berries you'd like)
Preheat your oven to 375 degrees F.
Generously grease a standard muffin tin and set aside (I used a silicone muffin tin and did not grease it).
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Set aside.
In a medium sized bowl, mix together the egg, buttermilk, applesauce and vanilla. Slowly add this into the large bowl with the dry ingredients. In as few strokes as possible, mix everything together. When the mixture is about halfway mixed, fold in the blueberries.
Evenly distribute the batter into the prepared muffin tin and bake for 20-25 minutes or until a toothpick inserted into the center of one comes out clean.
Store the muffins in an airtight container at room temperature. They will keep for several days. Muffins can also be frozen and reheated for later.
Yield: 12 muffins
Source: Joy of Baking