|Blueberry Buttermilk Muffins|
1 cup buttermilk
1/2 cup sour cream
1/3 cup vegetable oil
2 teaspoons vanilla extract
1/8 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 teaspoons baking powder
1-1/2 cups granulated sugar
2 cups all-purpose flour
3 cups frozen blueberries (do not thaw)
- Preheat oven to 350 Degrees F.
- Combine all ingredients in a mixing bowl except sugar, flour and blueberries with a wire whisk.
- Add sugar and whisk well.
- Stir in flour with spatula. It is ok to have a few lumps - they tend to make better muffins.
- Fold in blueberries.
Now, you have a choice. Do you want mini muffins or regular sized muffins? I use a cookie scoop that I have (it holds a little less that 2 Tablespoons). For the mini muffins, I spray the pan and place 1 scoop in (it basically fills it almost to the top). For regular muffins, I place a paper liner in the muffin tin and add 2 scoops of batter.
Mini Muffins - Bake about 15 minutes or until lightly golden (Makes 56 mini muffins.)
Regular Muffins - Bake about 25 minutes or until lightly golden (Makes 26 muffins.)