Here's a great recipe for Blueberry Muffins that uses Buttermilk, so you know it's going to be good. My big sister gave me this recipe years ago and I think of her each time I pull out the card and see her handwriting. I've changed the recipe a teeny tiny bit, but it never fails. I love it because we get a big batch of yummy muffins. Sometimes it seems that my family gobbles up the baked goods faster than I can wash the dishes, so I appreciate a recipe that will keep them happy for a few days.
Buttermilk Blueberry Muffins
1/4 cup unsalted butter, softened
1 cup sugar
1 teaspoon vanilla extract
2 cups all purpose flour + 1/4 cup to toss with the berries
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon
1 1/4 cups buttermilk
1 1/2 cups fresh or frozen blueberries
Preheat the oven to 350 degrees and prepare the muffin tins. You will make at least 15 muffins, I usually have even more because I don't fill the cups very high.
Beat the butter and sugar really well with a whisk or mixer. Add the eggs and continue to beat. Add the vanilla. When you are making muffins, you want to keep them tender and soft, so go crazy mixing the eggs and sugar. However once you start adding flour, stir gently so that you don't develop a lot of gluten which will toughen the batter.
Sift the dry ingredients (flour, baking soda, baking powder, salt and cinnamon) into a separate bowl. Measure the buttermilk in a liquid measuring cup so that it's ready to go. Add the dry ingredients and buttermilk to the butter mixture alternately (about 1/3 at a time). Measure the blueberries and toss them with the 1/4 cup flour. This will help the berries stay suspended in batter as they bake and prevent bleeding of purple juice. Fold the berries gently into the batter. Scoop into prepared muffin tins. I love using an ice cream scoop for perfectly neat and even portions. Bake at 350 degrees for 20 minutes or until golden brown. Cool in pans 5 minutes before removing.