Buttermilk blueberry muffins
Ingredients
•2 cup flour (I used half whole wheat pastry flour and half all-purpose flour)
•2 cups fresh or frozen berries
• cup sugar (or more if you like it sweet)
•2 tsp baking powder
• tsp baking soda
•2/3 cup buttermilk
•2/3 cup corn oil (or any oil)
•1 tsp vanilla
•1 tsp orange zest, optional
•1 tsp egg replacer, mixed with 2 tbsp warm water
Preparation
1.Butter the muffin pan or line paper cups in the muffin pan.
2.Mix all dry ingredients in a big bowl with a spatula.
3.Mix all wet ingredients in a small bowl. Pour the wet mixture into the big bowl and mix well (do not over mix!). Drop blueberries the last and mix the batter well.
4.Bake at 375 F oven for 20 minutes if you are using fresh berries. If frozen berries are used, bake a few minutes more.
Serves
12 medium sized muffins or 6 jumbo muffins
By Madhavi Devi Dasi
•2 cup flour (I used half whole wheat pastry flour and half all-purpose flour)
•2 cups fresh or frozen berries
• cup sugar (or more if you like it sweet)
•2 tsp baking powder
• tsp baking soda
•2/3 cup buttermilk
•2/3 cup corn oil (or any oil)
•1 tsp vanilla
•1 tsp orange zest, optional
•1 tsp egg replacer, mixed with 2 tbsp warm water
Preparation
1.Butter the muffin pan or line paper cups in the muffin pan.
2.Mix all dry ingredients in a big bowl with a spatula.
3.Mix all wet ingredients in a small bowl. Pour the wet mixture into the big bowl and mix well (do not over mix!). Drop blueberries the last and mix the batter well.
4.Bake at 375 F oven for 20 minutes if you are using fresh berries. If frozen berries are used, bake a few minutes more.
Serves
12 medium sized muffins or 6 jumbo muffins
By Madhavi Devi Dasi
