I bought buttermilk for the first time ever. No more faking it with milk and vinegar substitution. Not that it’s not a valid substitution, however, real buttermilk has quite a different consistency. Liz and I both needed buttermilk for recipes last week so we went to a store that only sold buttermilk in 1L cartons. We have both been churning out buttermilk recipes to use up our cartons. I have made 2 batches of muffin, 2 batches of cupcakes, 1/2 batch of shortcake and a batch of scones and I STILL have some buttermilk left. It is like the never ending carton. But it expires tomorrow so no more buttermilk for the sake of buttermilk. Also, all those recipes will be coming up, so if you buy some buttermilk for one recipe, might as well try them all.
Once the buttermilk was in my house I knew I was going to make Blueberry Buttermilk Muffins. My husband loves them and buys them from Starbucks all the time. These were a superior muffin to their non-buttermilk counterparts, and now that I have started baking with buttermilk, I feel like it’s just better overall. That could also stem from the fact we drink skim milk, and in turn bake with skim milk, so that extra fat in buttermilk lends itself well to baked goods, as does most fat.
And those are my thoughts on buttermilk.
|Blueberry Buttermilk Muffins||
- 1/2 cup butter
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 tsp salt
- 2 egg
- 3/4 cup buttermilk
- 2 cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup of fresh blueberries
- Preheat oven to 375 degrees/F.
- Line a 12-cup muffin pan with liners or spray with cooking spray.
- In the bowl of an electric mixer, cream together the butter and sugars. Beat well until fluffy. Add salt.
- Add one egg at a time and beat well between each addition.
- Add the buttermilk to the butter mixture and beat to combine.
- In a separate bowl, sift together flour, baking powder, and baking soda.
- Create a well in the centre of the dry ingredients.
- Pour the wet mixture into the dry and gently fold the mixture using a flat spatula to prevent over mixing.
- Once combined, add the blueberries and gently stir to disperse the berries without breaking them.
- Fill each muffin cup approximately 3/4 of the way full. This will make 12 large muffins.
- Bake for approximately 14-17 minutes or until edges are lightly browned and a toothpick inserted in the centre of the muffins comes out clean.
- Let cool in the pan for a few minutes before transferring to a wire rack to cool completely before storing.