Makes 12 muffins
- 1 3/4 cups (215g) all-purpose flour (can use some whole wheat)
- 5/8 cup (125g) white sugar (can use some brown)
- 1/4 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 egg
- 1/3 cup vegetable oil (or melted butter)
- zest from 1 lemon
- 1/2+ cup buttermilk (or kefir, or milk + sour cream)
- 1+ cup (150-200g) fresh blueberries (or thawed from frozen†)
† but that's not as good
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Preheat oven to 350°F. Line with muffin liners (or grease the cups, but that doesn't work as well).
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Whisk flour, sugar, salt, baking powder and baking soda together in a medium bowl. Beat egg in a measuring cup; add the oil, lemon zest, and enough buttermilk (or substitute) to reach the 1 1/4 cup mark. Mix into the flour mixture, but don't overbeat. Fold in blueberries. Fill muffin cups two-thirds full (1/4 cup batter per muffin is about right).
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Bake for 20 minutes, or until done, rotating halfway through. Transfer to a wire rack to cool.
Started with these recipes (which are very similar) and modified based on user comments:
Do buttermilk substitues work?
- https://www.seriouseats.com/how-to-substitute-buttermilk
- https://thecakeblog.com/2014/09/cake-baking-science.html
Kefir is a good sub for buttermilk. I use that often.
I've read about tossing the blueberries in flour then folding them in, but that probably doesn't help.