Buttermilk Blueberry Muffins and Change
Buttermilk Blueberry Muffins are the emblem of change for me. Strange emblem to have for such a thing but it started when I was very young. With every new house and first day of school my nanny, that I called RoRo, made a delicious sweet batch of buttermilk blueberry muffins to make a new start that more glorious. It’s a tradition that I carried with me through adulthood baking a fresh batch to “christen” a new house or on the first day of a new job. Kind of like burning sage to make a fresh start but it smells so much better. These days I’ve passed the tradition down to my daughter and break out the whisk and bowl when school approaches after a long hot summer.
Damn, Give That Kid A Blueberry Muffin
Speaking of kids (about to stand on my soapbox), I have seriously made one of the best. I’ve done some pretty amazing things in my life but being her mother is a true honor. I know I haven’t reached teenage years yet but so far she’s been a blast. Respectful, kind, strong, brave, adventurous, hasn’t ever whined (except this one time when she was convinced a bear ate her cereal and had a total meltdown — like, picture someone stealing Winston Churchill’s cigar– that serious), she’s scary smart, and has great taste in music. At eight years old, she’s on a rock climbing team, laughs so hard she cries when watching Monty Python and the Holy Grail, will eat anything, has an amazing sense of fashion, does her own laundry without me asking, and never complains — like never. Relatives say she’s so good because she put me through so much hell at birth, I like to think it’s my amazing mothering skills, but it’s just that she really is a cool kid and kids like that deserve a good blueberry muffin, especially on the first day of school.
The Secret Is…
Buttermilk. Of course it’s buttermilk, although I was tempted to say unicorn farts. Buttermilk brings a slight tangy sourness to these sweet and tender muffins giving them a tinge of uniqueness. Toasted and crisp on the outside, fluffy and delicate on the inside with juicy bursting blueberries, these Buttermilk Blueberry Muffins are comfort in every bite.
Toasted and crisp on the outside, fluffy and delicate on the inside with juicy bursting blueberries, these Buttermilk Blueberry Muffins are comfort in every bite.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 3/4 cup buttermilk
- 3/4 cup sugar
- 1/2 cup canola oil or melted butter
- 1 egg
- 1 1/2 teaspoon vanilla extract
- 1 cup blueberries
Preheat oven to 400°F. Grease a 12-count muffin tin with softened butter, oil, or line with parchment cups.
In a large bowl, combine flour, baking powder, and salt.
In another bowl, whisk to combine buttermilk, sugar, oil, egg, and vanilla. Add to the dry ingredients and stir until just combined. With a spoon or spatula, gently fold the blueberries into the batter.
Fill each muffin cup 3/4 full. Place in oven and reduce heat to 350°F. Bake for 20 to 25 minutes or until a toothpick inserted in the center of one muffin comes out clean.