Buttermilk Blueberry Muffins

soft, fluffy and juicy Buttermilk Blueberry Muffins

Cup cakes or muffins or whatever you call, they are one of my favorite snacks when I have baking sessions. There is still so much of learning process going on with my baking and using oven. I tried different muffin-recipes but always ended up with very dry and hard ones. Finally I got hold of a very good one which leaves the muffins moist from inside and fluffy and soft all over even after 2-3 days kept at room temperature stored in not so air-tight container. The search for a perfect blueberry muffin recipe is over, for me ;) after I tried and tested this recipe from Recipezaar.com.

slice me up!

Source: Recipezaar.com

Cuisine: International ~American

Prep time: 20 mins

Cooking time: 30-35 mins

Serves: 8-10 people

Ingredients:
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):

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

Method:

1. To make the bluberry muffins: preheat the oven to 375 degrees F. generously butter or grease the muffins cups/tins.
2. If using fresh blueberries, rinse and thoroughly dry the berries. In a small bowl, toss the fresh or forzen berries with the 1t flour.
3. 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.
4. In a medium bowl, whisk together the egg and 1C of buttermilk until combines, whisk in the vanilla and melted butter.
5. 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.
6. Add the blueberries and fold in just to distribute evenly taking care not to overmix.
7. Evenly divide the batter among the prepared muffin cups
8. 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
9. Evenly divide the crumble topping among the muffins, sprinkling it on top.
10. 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.
11. 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.