Buttermilk Blueberry Muffins

blog blueberries
One of my favorite times of year is July! This was especially true when I was a kid. July was when my family would go on vacation. My absolute favorite vacation was visiting with my Aunt Julia and Uncle Tom in South Jersey so we could spend time with my cousins. We would have the best times playing, rough housing with the boys and taking day trips – which always included a trip to the Boardwalk and the Steel Pier. My Aunt’s house was surrounded by farms,  which was especially fun for us city kids from Queens. In July , blueberries would grow plentiful.  We would help the boys pick berries to bring back to my aunt and mom to use for cooking, that is if we hadn’t eaten them all , or worse yet had a food fight with them! I’m sharing here a few blueberry recipes to get you through a long summer day from morning until night.
Wishing you sweetest blueberry food memories!
Maryann
blog blueberry muffin

Buttermilk Blueberry Muffins

Makes 12 muffins


1 1/2 cups all purpose flour

1/4 cup white sugar

1/4 teaspoon salt

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon lemon zest

4 tablespoons melted butter

3/4 cup buttermilk

1 egg

3/4 cup fresh blueberries


Directions

Preheat oven to 400 F. Take a 12 muffin pan and line with paper baking cups. Put  tin to the side. In a bowl combine flour, sugar, salt, baking powder, baking soda and lemon zest. Add melted butter and stir. Add the egg to the buttermilk , mix and pour into the flour mixture and combine.Add blueberries and then fill each muffin liner about 3/4 filled. Place tin on baking sheet and bake  on the center rack for 20 to 25 minutes until cake tester comes out clean. Cool 5 minutes then remove muffins to wire rack to cool. Serve warm or room temperature.

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  1. Pingback: Entertaining: What to Cook for the 4th of July Weekend! | entertaining by the bay

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