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Mama's Coffee Shop - Blueberry Lemon Buttermilk Muffins - Recipe

I have a fondness of blueberries and lemons. I found this recipe a while back and since it needed buttermilk I was intrigued. I had never used buttermilk and the description sounded absolutely divine.

Personally, I don’t even like milk, I just don’t prefer it, even though I use it in my baking. Since I don’t like milk, I have never had a reason to purchase buttermilk. Since the recipe sounded so lovely, I had to find a way to “make” buttermilk.

Luckily, someone else in the world was once in this same situation and figured out how to “make” buttermilk. I am so glad to share that it is soon simple and easy to make your own buttermilk! Even this homemade buttermilk makes for super yummy, super  moist goodness!

These muffins can also be made in a 9×9 pan if you would like to make it breakfast “cake” instead!

Ingredients:

  • 1/2 cup butter softened to room temperature
  • 2 teaspoons lemon juice
  • 1 teaspoon lemon zest (if you would like some extra color)
  • 3/4 cup + 2 tablespoons white granulated sugar (1 tablespoon is for topping)
  • 1 egg
  • 1 1/2 teaspoons lemon extract
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups fresh blueberries (frozen work fine, just defrost them as much as possible first)
  • 1/2 cup butter milk 
    • 1 1/2 teaspoons lemon juice or vinegar then add milk up to 1/2 cup line, let it sit for about 5 minutes so that it can turn the milk “sour”, which in return creates your buttermilk

Mama's Coffee Shop - Blueberry Lemon Buttermilk Muffin

Directions:

This recipe will make 12 average size muffins, 6 extra large muffins, or a 9×9 breakfast cake.

Preheat your oven to 350º F – grease your pan is you are using one, otherwise get your muffin cup papers ready.

Using a large bowl with a hand mixer or using a stand mixer, cream the butter, sugar, and lemon juice (and zest if you are using it) until light and fluffy.

Add in your egg and lemon extract until combined.

Toss your washed blueberries with 1/4 cup of flour (this helps them NOT sink while baking) and set aside.

In a separate bowl add your remaining flour, baking powder, and salt and whisk until combined.

Add the dry ingredients to your wet ingredients slowly, alternating with the buttermilk. Well until well combined. Gently fold in your blueberries.

9×9 pan directions – add batter to buttered or greased pan, sprinkle remaining sugar over batter. Bake for 35-45 minutes, testing with a toothpick until done. Let sit for 5-10 minutes before serving.

12 muffins directions – add batter to cups and fill 2/3 full, sprinkle top with a bit of sugar. Bake for 18-22 minutes, testing with a toothpick until done. Let sit for 5 minutes before serving.

6 large muffins directions – add batter to cups and fill 2/3 fill, sprinkle top with a bit of sugar. Bake for 22-25 minutes, testing with a toothpick until done. Let sit for 5 minutes before serving.

The top of the batter should be a light golden brown, with a beautiful crackle like layer because of the sugar. You do not have to add the extra sugar on top if you do not want to, they are scrumptious even without it!

MCS-BLBM-Collage

Enjoy the goodness of these delicious treats!

In His Grace.

Callie

 

 


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