3 ½ cups of flour
1 ½ cups of sugar
4 ½ teaspoons of baking powder
1 teaspoon of baking soda
1 teaspoon of salt
2 cups of buttermilk *
1 stick of melted butter
1 ½ teaspoons of lemon zest
2 beaten eggs
2 ½ cups of whole blueberries
½ cup of finely chopped walnuts or pecans
Preheat the oven to 350 degrees and line a muffin pan with paper liners.
Sift all of the dry ingredients together in a large bowl and set aside.
Mix the buttermilk, butter, lemon zest, and eggs together in another bowl.
Add the berries and nuts to another bowl and toss them with 2 tablespoons of flour.** Set aside.
Slowly add the wet ingredients to the dry ingredients, mixing well, but not over mixing.
When the batter is mixed add the berries and the nuts and stir easily. You don’t want to smash the berries.
Spoon the batter into the prepared pan and bake until golden brown, about 20-25 minutes. (I use an ice cream scoop to measure the batter that way each muffin is the same size and baking is easier!)
*If you do not have buttermilk, you can make it by adding 1 tablespoon of an acid (lemon juice or white vinegar) to 1 cup of milk. In this recipe, you will need 2 tablespoons of acid and 2 cups of milk. After you add the acid to the milk, allow it to sit for a few minutes. Voila! Instant buttermilk!
**The reason you toss the berries and nuts with the same amount of flour is to keep them from sinking to the bottom of each muffin. The flour helps the berries and nuts stay suspended in the muffins. This tip works for any recipe calling for fruit or nuts.
Enjoy!
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