Blueberry-Buttermilk Muffins

I bought this cookbook “Stonewall Kitchens” a while ago. I mainly bought it for the appearance. It had a Barefoot Contessa style to it. Well it turns out that Ina shops at the Stonewall Kitchens all the time, watch her show, you’ll see. I really like this book because yes, it does have a Barefoot Contessa style to it and the recipes are great.

I bought a few pounds of blueberries the other day, I froze most, but decided to make some muffins with some of the fresh berries.

These are great, I love the buttermilk in them. Scott, who is the official judge of what goes on here (depends if he likes it or not) really liked them.

For the topping I used normal brown sugar and it didn’t turn out great. I would recommend using Sugar in the Raw or even skipping the topping, it is not necessary.


Blueberry-Buttermilk Muffins

Stonewall Kitchen Cookbook (Jonathan King, Jim Stott, Kathy Gunst)

Makes 18 muffins

 1 3/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) plus 2 teaspoons unsalted butter, at room temperature
3/4 cup granulated sugar
2 large eggs
1/4 teaspoon vanilla extract (I used 1 teaspoon)
1 cup buttermilk
1 teaspoon grated lemon zest
2 cups fresh blueberries, or 1 1/2 cups frozen blueberries
1/4 cup packed light brown sugar


 Place a rack in the middle of the oven and preheat oven to 375 degrees.

 Spray 18 regular muffin tins (including the flat surface of the muffin pan) with the vegetable oil spray. Whisk together the flour, baking powder, baking soda, and salt until blended; set aside.

 Beat 1 stick of the butter and the granulated sugar together in a stand mixer or using a hand-held mixer fitted with paddle attachment on medium speed until light and fluffy, about 4 minutes. Add the eggs, one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Add the vanilla and mix to combine.

 Add half of the dry ingredients and mix to combine. Add the buttermilk and mix until smooth. Add the remaining dry ingredients and mix until just blended. Remove the paddle, and using a spatula, gently fold in the lemon zest and blueberries by hand. Fill the prepared tins about three-quarters full. Bake for 17 minutes.

 While the muffins are baking, in a small bowl mix the brown sugar with the remaining 2 teaspoons butter until crumbly. After the muffins have baked for 17 minutes, sprinkle a scant teaspoon of the mixture over the top of each muffin. Bake for another 2 to 3 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool for a few minutes before carefully inverting the tins and tapping out the muffins. Serve warm.

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