Craving something tasty, yet want to stay on the safe side? Check out this Blueberry muffin recipe that will be our new pride!
Course Dessert
Cuisine American, Sugar free recipe
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Ingredients
3medium Eggs
1cupButtermilk
½cupButtermelted
1teaspoonVanilla extract
2tablespoonsHoney or sweetener of choice
1pieceLemon's juice
1pieceLemon's zest
2cupsPlain flour
1teaspoonBaking soda
1teaspoonBaking powder
1cupBlueberries
Instructions
In a large bowl, beat eggs until light yellow and fluffy.
Beat in melted butter, buttermilk, salt, honey or sweetener of choice, lemon’s juice, lemon zest, vanilla extract.
Mix in the flour. Some like to do it in batches but with an electric mixer ,we can dump all the flour we like, the machine will do the hard work of mixing everything together in no time.
While the batter is getting ready, coat blueberries in two tablespoons of flour. This step prevents them to sink to the bottom of the baking form.
The last crucial step is, to mix baking powder and optional baking soda to the batter. Keep this to the last minute otherwise the acid in the lemon juice and buttermilk will neutralize the baking soda and baking powder which will result in flat dense muff. Mix the batter well on highest setting of the mixer for a short period of time, about 1 minute top.
Quickly fold the floured blueberries in but don’t move them too much once in the batter as their flour coating can get off fairly easily. Save a couple of them for the top.
Quickly spoon the muffin forms up until about ¾ height then top it with some more blueberries.
Place the blueberry muffins into the middle rack of a 360°F / 180°C preheated oven until the top turns golden brown which should happen when a kitchen thermometer registers 210°F / 99°C, about 40 minutes.