I bought a packet of buttermilk for scones and I need to use up before I travel so after googling around, most of the recipes goes to Blueberry Buttermilk Muffins. My nephew isn’t a fan of berries so I replace it with chocolate chip instead. And … isn’t the pink muffin liner pretty?
Adapted from The Australian Women’s Weekly Best Food Cookbook
325g all-purpose flour
150g caster sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg, lightly beaten
1 cup (240 ml) buttermilk
1/2 cup (120 ml) safflower or canola oil
1 teaspoon pure vanilla extract
1. Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Line with paper liners, or butter or spray, with a non stick cooking spray, 12 – 2 3/4 x 1 1/2 inch muffin cups.
2. In a large measuring cup or bowl whisk together the egg, buttermilk, oil, and vanilla extract.
3. In another large bowl combine the flour, sugar, baking powder, baking soda, salt, and zest. Gently fold in the berries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.
4. Fill each muffin cup almost full with batter, using two spoons or an ice cream scoop. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 – 25 minutes. Transfer to a wire rack and let cool for about 5 – 10 minutes before removing from pan.
Makes 16 regular sized muffins.