Blueberry Buttermilk Muffins

Blueberry Buttermilk Muffins

• • 1 3/4 cups all-purpose flour

  • 1 tablespoon corn starch

  • 1/2 cup granulated sugar

  • 1/2 teaspoon salt

  • 1/2 teaspoon baking soda

  • 1 teaspoon baking powder

  • 2 eggs

  • 1 cup buttermilk

  • 1/2 cup vegetable oil

  • 1 teaspoon vanilla extract

  • 1 teaspoon almond extract (optional)

  • 3/4 cup fresh blueberries

  • 2 tablespoons granulated sugar

Preheat the oven to 350 and line a muffin pan with paper liners. Since warm muffins can stick to the paper liners, I find that spraying the papers with non-stick spray helps the paper release the muffin perfectly. I made six large muffins, but you can also make 12 standard-sized muffins.

In a bowl, whisk together the flour, corn starch, 1/2 cup sugar, salt, baking soda and baking powder. In a separate bowl, whisk together the eggs, buttermilk, oil, vanilla and almond extracts. Pour the wet ingredients into the dry, and whisk briefly just to combine, being careful not to over-mix. Fold the blueberries into the batter.

Divide the batter between the muffin cups, filling them nearly full. Sprinkle the sugar on top. Bake large muffins for about 22 minutes, and standard-sized muffins for about 18 minutes, just until the tops are set and a toothpick comes out clean.

Cool in the pan for five minutes, then serve warm or at room temperature.

Yields 12 standard-size or 6 large muffins

Recipe from Curly Girl Kitchen