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BUTTERMILK BLUEBERRY MUFFINS
 BUTTERMILK BLUEBERRY MUFFINS Imagine the sweet smell of Blueberry Muffins warm from the oven on a lazy weekend morning. Slathered with melting butter and loaded with plump sweet Blueberries these Muffins are moist and full of flavor. You can make these Muffins even more flavorful by adding Strawberries, Raspberries or Blackberries or a mixture of them all. The addition of Buttermilk and Sour Cream make these muffins melt in your mouth because you are Cooking The Amazing. Here is the recipe. 4 c All Purpose Flour, sifted 1 1/2 t Baking Soda 1 1/2 t Baking Powder 1 t Salt, preferably fine grain Sea Salt 1/2 t Cinnamon 1 1/2 Sticks of Butter, unsalted, softened 2 c Sugar 2 Eggs, large 1 1/2 c Buttermilk 2 t Vanilla Extract 1 1/2 t Almond Extract 1/2 c Sour Cream 3 c Blueberries, fresh or frozen thawed (about 24 oz. of drained frozen) Optional: 1/4 c Sugar for topping Optional: Streusel Crumb Topping: 1/2 c Brown Sugar 1/3 c Flour 1/2 stk. Butter 1/8 t Cinnamon Total Prep and Cooking Time: about 50 mins. 1. Preheat Oven to 375 degrees. Prepare large cupcake liners in a muffin pan. This makes about 18-20 large muffins. I use the Jumbo cupcake paper liners (3 1/2" Reynolds Baking Cups with Foil). 2. Sift together Flour, Baking Powder, Baking Soda, Salt and Cinnamon well in a large bowl. 3. In another bowl, cream the Butter with the 2 c of Sugar for 3 minutes with a handheld mixer. You need this long creaming time to "liquefy" the sugar. 4. Add the Eggs to the creamed Sugar and Butter and mix well. 5. Add all of the sifted Flour mixture and mix for about 1 minute until incorporated. Don't over mix. 6. Add the Buttermilk, Vanilla and Almond Extracts and Sour Cream and mix until just incorporated, about 1 minute. Do not over mix or you will get tough, dense muffins. The batter is very thick. 7. Gently fold in the Blueberries. If using frozen, thaw them completely and drain them well, first. 8. Fill the cupcake liners 3/4 full. Do not overfill or you will have a mess in your oven. I use an ice cream scoop for even sized muffins. Sprinkle with Sugar if desired or with Streusel Crumb Topping before baking. TIP: To make Streusel Crumb Topping: Mash together with a fork in a small bowl: 1/2 c Brown Sugar, 1/3 c Flour, 1/2 stick Butter, 1/8 t Cinnamon into pea sized crumbs. 9. On the center rack, bake at 375 degrees for 28-30 minutes until the tops are evenly browned. Rotating pan 1/2 through baking for even browning. Allow to cool in the pan. 10. Store in an airtight container once completely cooled.  related searches : Buttermilk
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