Ingredients - 1/2 cup Vegetable Oil
- 3/4 cup Granulated Sugar
- 2 large Eggs, room temperature
- 1 1/2 teaspoons Pure Vanilla Extract
- 1 cup Buttermilk, room temperature
- 2 2/3 cups All-Purpose Flour, plus more for blueberries
- 1 1/2 teaspoons Baking Powder
- 1/4 teaspoon Baking Soda
- 1 teaspoon Salt
- 1/2 teaspoon Ground Nutmeg
- 1 1/2 cups Blueberries, fresh or frozen
Directions - Preheat the oven to 425°F. Line a muffin tin with liners. Set aside.
- In a large bowl, whisk together the oil, sugar, eggs, vanilla, and buttermilk together until well combined. Set aside.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg together until well combined.
- Gently toss the blueberries in a sprinkling of flour so that they are lightly coated in flour.
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix. You want a lot of lumps in the batter.
- Fold in the blueberries and mix until they are just incorporated into the batter.
- Evenly divide the batter among the liners.
- Place the muffins in the oven and reduce the heat to 375 degrees F.
- Bake for about 20-25 minutes, or until a toothpick inserted in the middle comes out clean or with a few crumbs sticking to it.
- Remove and allow to cool. Serve warm or at room temperature, For a real treat, brush with melted butter and sprinkle with turbinado sugar, or you can drizzle with a vanilla glaze.
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