Apr 07 2009
I one day somehow stumbled upon some fantastic-looking blueberry-filled muffins recipe on Mommy? I’m Hungry! and I knew i had to give it a try.
They had the right sweetness and blueberry levels. I used frozen blueberries since fresh ones aren’t in season yet…they would have been even better with fresh ones. However, I found them overly moist because of the buttermilk – even to the point that they would stick to the front of my teeth while I was trying to eat one…and who wants to walk around with blueberry on there teeth all day???
Anyways, they’re worth a second try, and I’m just waiting for that late summer day when I can make these with fresh blueberries and substitute the buttermilk for regular milk to see if that reduces the moisture content.
I don’t remember what happened that I wasn’t able to continue with the baking process, but thanks to my husband, he scoped them into the muffin tins and kept an eye on them while they baked.
2 1/2 Cups Flour
3/4 Cup Fructose (or sugar)
2 teaspoons Baking Powder
1/4 teaspoon Baking Soda
1/4 teaspoon Salt
Zest of 1 Orange
1 Egg, lightly beaten
3/4 Cup Buttermilk
2/3 Cup Sunflower Seed Oil
1 teaspoon Vanilla Extract
2 Cups fresh blueberries (or frozen)
Non-stick Cooking Spray
Preheat oven to 190°C (375°F).
Spray 2 muffin trays holding 24 regular-sized muffins with non-stick cooking spray and set aside. I use a pump-based spray bottle that I can fill with my choice of oil.
In a large bowl or food processor whisk, together the egg, buttermilk, oil, and vanilla extract. In another large bowl whisk together the flour, sugar, baking powder, baking soda, salt, and orange zest to loosen any clumps. Gently fold in the berries using a spatula.
Pour in the wet ingredients and fold gently until the ingredients are completely combined.
Fill each muffin cup almost full of batter. Rachelle recommends using an ice cream scoop to achieve the perfect amount – which is quite handy!
Bake for 15-20 minutes, or until a toothpick inserted in the center of the center muffin in the muffin pan comes out clean, Transfer to a wire rack and let cool for about 5 minutes before removing from pan.
Makes 24 muffins.