Buttermilk Blueberry Muffins Recipe

Buttermilk Blueberry MuffinsCookbook web banner 160x600 Buttermilk Blueberry Muffins Recipe

This recipe was created especially for PROMISE ME by Chef Shawn Bucher, author of The First Timer’s Cookbook and Nancy Miles, author of In Good Taste: Create Your Own Family History Cookbook. They spent a lot of time experimenting and I personally had the pleasure of trying several different versions until they settled on what they considered was PERFECTION. The topping is awesome too. I invite you to check out their cookbooks as well. I’ve posted their links at the bottom of the page. ENJOY!

Makes 1 ½ dozen

8 Tbs (1 stick) melted butter

1 cup white granulated sugar

2 large eggs

1 Tbs baking powder

½ tsp baking soda

2½ cups cake flour

½ tsp salt

1 tsp lemon zest

1 cup buttermilk

1 cup frozen blueberries

PROCEDURE:
1. Pre-heat oven to 350 degrees and gather all ingredients together.
2. Mix the sugar, lemon zest, butter and egg together until soft and thick
3. Mix the baking powder, cake flour, salt and baking soda together in a separate bowl. Add in the frozen blueberries to the dry ingredients and lightly coat (make sure they are frozen and hard).
4. Slowly add dry ingredients to wet egg and sugar mixture, alternating with buttermilk.
5. Spray muffin containers very well with cooking spray.
6. Distribute batter evenly between 18 baking cups, putting directly in the muffin tin.
7. Cook in the oven for 25 to 30 minutes and remove from oven and let cool for 15 to 20 minutes before removing from baking pan.

Cinnamon Cream Cheese Frosting

1/2 cup sugar

16 oz (2 pkgs) cream cheese

½ tsp cinnamon

1- Combine all ingredients and mix until smooth.

2- Place desired amount of frosting on each muffin top after muffin cools.

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Chef Shawn Bucher    801-675-8091    shawn@firsttimerscookbook.com    www.firsttimerscookbook.com