Over the weekend I made Buttermilk Donuts and had a lot of buttermilk left over, so I started my search in finding what other recipes use this ingredient. I found that pancakes were super popular and also blueberry muffins (like the kinds you can buy @ Starbucks). I remembered that I had a bag of blueberries in my freezer and thought it would be a great idea to use them up. Most of the blueberry buttermilk muffin recipes I found online didn’t have everything I wanted, so I found one recipe and modified it a bit to make this amazing Buttermilk Blueberry Lemon Crumble Muffin recipe! The muffins were super easy to make and the ingredients were all things commonly found in any standard baking pantry. As you probably already guessed, the two additional things I added was a crumble topping and some lemon zest. The crumble topping is a must, but if required you can opt out on the lemon zest. For blueberries you can use fresh or frozen (so this recipe is good all year round!). I used frozen blueberries, the only downfall is that they often have frost build up which causes the blueberry colour to bleed more so in the muffins. In this blog post I decided to try showing more of the steps required in baking this recipe – hope you like it!
These muffins are a great homemade breakfast treat to bake for yourself and give away to others. They will be asking for more!! :)
Recipe (12 muffins)
Buttermilk Blueberry Lemon Muffins
2 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup sugar
1/4 teaspoon salt
2 eggs, beaten
1 cup buttermilk
1/2 cup canola or vegetable oil
1 1/2 cups blueberries (fresh or frozen)
1 teaspoon vanilla
1 lemon for the lemon zest (optional)
Crumble Topping (optional, but highly recommended!
1/3 cup light brown sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1 tablespoon butter, melted
PREHEAT: oven to 400 F
COMBINE: together flour, baking powder, baking soda, salt, and sugar into one bowl.
GRATE: some lemon zest into another bowl
WHISK: in the same bowl add eggs first and beat them. After beating the eggs add the buttermilk, oil & vanilla and whisk all the ingredients together. (I just used a fork to whisk)
COMBINE: the ingredients together – first make a well in the dry ingredients and pour in the liquid ingredients, mixing quickly. Next add the blueberries, folding them into the batter. Spoon the batter into greased muffin cups or paper muffin holders.
CRUMBLE TOPPING: in a small bowl, melt the tablespoon of butter in the microwave for 30 seconds. In another bowl mix together the brown sugar, flour & cinnamon and then add to the melted butter bowl, mixing together with a fork until crumbly. Sprinkle the crumble topping over the muffin batter
BAKE: for 20 – 25 minutes until golden brown. Let the muffins cool on the pan on top of a rack for 10 minutes. Then transfer to rack and let the muffins cool completely.