Blueberry Buttermilk Muffins
- Number of Servings: 12
Ingredients
1/2 C vegetable oil3/4 C packed brown sugar2 Tsp lemon juice1 egg, lightly beaten2 tsp vanilla extract1 Cup buttermilk2 1/2 C FlourPinch Salt2 1/2 tsp baking powder1/2 tsp baking soda3/4 to 2 cups fruit (chop if needed) Strussel---1 T chilled butter1/3 C packed brown sugar1/2 tsp cinnamon1/2 c finely chopped walnuts or pecans
1) Preheat oven to 328, and line12 cup muffinpan with liners
2) Mix together flour,salt,baking powder and baking soda.
3) in another bowl mix oil,brown sugar,lemon juice and egg.
4) Once combined, add the buttermilk,and vanilla.
5) Add the wet ingredients to the dry, and mix well. Do not over mix.
6) Add the fruit gently, and let the batter sit for 5 minutes
7) If the batter is watery, add flour. The batter should be quite stiff and hold its shape.
8) Spoon batter into the muffin cups till almost full.
9) Top each muffin with strussel topping. Be generous cause the muffins will expand.
10) Bake for 15 minutes, and reduce heat to 320 and bake another10 minutes.
When the muffins are done, they will spring back when lightly touched.
Strussel--
Combine all ingredients in a bowl until you have a crumbly
mixture. Store in the fridge till needed.
Number of Servings: 12
Recipe submitted by SparkPeople user CO6866.
2) Mix together flour,salt,baking powder and baking soda.
3) in another bowl mix oil,brown sugar,lemon juice and egg.
4) Once combined, add the buttermilk,and vanilla.
5) Add the wet ingredients to the dry, and mix well. Do not over mix.
6) Add the fruit gently, and let the batter sit for 5 minutes
7) If the batter is watery, add flour. The batter should be quite stiff and hold its shape.
8) Spoon batter into the muffin cups till almost full.
9) Top each muffin with strussel topping. Be generous cause the muffins will expand.
10) Bake for 15 minutes, and reduce heat to 320 and bake another10 minutes.
When the muffins are done, they will spring back when lightly touched.
Strussel--
Combine all ingredients in a bowl until you have a crumbly
mixture. Store in the fridge till needed.
Number of Servings: 12
Recipe submitted by SparkPeople user CO6866.
Nutritional Info Amount Per Serving
- Calories: 322.1
- Total Fat: 14.5 g
- Cholesterol: 21.1 mg
- Sodium: 203.8 mg
- Total Carbs: 51.9 g
- Dietary Fiber: 1.7 g
- Protein: 4.8 g
Member Reviews