If I were stranded on a desert island with only one place to do my desert-island-shopping I would choose Target. No contest.
I go to Target probably 2-3 times a week. It is my one-stop-shopping location. Last night I discovered the most amazing treasure…
Uh huh. Yeah. It’s delish. Luckily you can’t see how little is left in that box. We ate it for dinner last night. And dessert. And late-night snack.
And as if that wasn’t enough blueberry-ness, I woke up this morning and made blueberry muffins. You can never have too many blueberries in your life.
These muffins are tender on the inside and crispy on the outside. They have a high peak and are exploding with blueberries.
The original recipe calls for ¼ of oil or butter but it’s optional. The first time I made it I left it out completely and the second time I added just 2 tablespoons of oil. I liked the second version a little better, because it made the muffins a bit more tender. Do as you choose.
Buttermilk Blueberry Muffins
Adapted from King Arthur Flour
2 cups flour (you can use all white OR split it between white & wheat)
1/2 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 cup low fat buttermilk
2 large eggs
¼ cup oil or butter (optional–I used only 2 TB oil)
½ tsp vanilla extract
½ tsp lemon extract
1 ½ – 2 cups fresh blueberries
Preheat your oven to 500°F. Prepare muffin pan either with muffin papers or by lightly greasing with cooking spray (or a combination of both, like me, because i was running out).
Whisk together the dry ingredients until completely mixed.
Add in the blueberries and stir. Adding the blueberries to the dry ingredients (rather than adding them at the end) helps them not to sink to the bottom of the muffin while they bake.
Beat the liquid ingredients together, with a small whisk, until they are light in color. I did this in a 3-cup liquid measuring cup instead of dirtying another bowl. Pour wet ingredients into dry ingredients and blend the two for about 20 seconds only. The secret to light and tender muffins is to not over mix the batter. Just make sure the wet and the dry are mostly incorporated.
Fill cups of the muffin tin two-thirds to three-quarters full. I used an ice cream scoop to fill the muffin tins. My momma taught me that.
Place muffins in the oven and immediately drop temperature to 400°F**. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of one of the muffins comes out clean.
*If you don’t have buttermilk on hand or don’t want to purchase it for just one recipe, you can make a substitution by adding a tablespoon of lemon juice or distilled vinegar to one cup of milk.
**When you put muffins in a very hot oven and immediately drop the temperature, you help create the high peaks that make them so appealing.
Thanks for the recipe King Arthur Flour!