Buttermilk Blue Berry Muffins

Recipe Source: Buttermilk Berry muffins

Variation: The actual recipe suggests different berries fresh or frozen. By choice Malas crushed blueberries available easily in the market was used.

Ingredients for 10 muffins:

2 1/2 cups (325 grams) all-purpose flour

3/4 cup (150 grams) granulated white sugar

2 tspn baking powder

1/2 tspn baking soda

1/4 tspn salt

Zest of one lemon

1 large egg lightly beaten

1 cup (240 ml) buttermilk

1/2 cup (120 ml) cooking oil

1 teaspoon vanilla essence

1 1/2 to 2 cups (360-480 ml)blueberry crush

Method:

Preheat oven to 180 degrees. Position rack in center of oven. Line with paper liners or grease with butter and keep the muffin moulds ready.

In a large measuring cup or bowl whisk together the egg, buttermilk, oil, and vanilla essence.

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.

Fill each muffin cup almost full with batter, using two spoons or an ice cream scoop. Place in the oven and bake 160 degrees 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.

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