Fruit Buttermilk Muffins Recipes

BUTTERMILK BLUEBERRY MUFFINS

Steps:

• Place rack in center of oven and preheat to 400 degrees F. Spray a 12-cup regular sized muffin pan with cooking spray or line with paper muffin cups.
• In a large bowl, whisk together the all-purpose flour, whole wheat flour, cornmeal, oats, sugar, baking powder, baking soda, and 1/4 tsp salt.
• In a medium bowl or a large glass measuring cup, stir together the buttermilk, maple syrup, eggs, butter, and applesauce.
• Pour the wet ingredients over the dry ingredients. With a wooden spoon or spatula, gently and quickly stir to combine. The batter will be lumpy-do not over mix.
• Carefully fold in the blueberries, just until distributed.
• Divide the batter between the cups, filling them nearly to the top.
• Bake for 17 to 19 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. Set pan on a wire rack to cool for 5 minutes, then remove muffins from the pan to cool completely. Enjoy warm or at room temperature.

BASIC BUTTERMILK MUFFINS

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
• Sift together the flour, sugar, baking soda, baking powder, salt, and nutmeg. In a separate bowl, whisk together the melted butter, egg, buttermilk, and vanilla.
• Pour the buttermilk mixture into the dry ingredients and stir just until mixed (the batter will not be smooth). Gently stir in fruit, if desired (see Cook's Note).
• Scoop the batter into the prepared muffin tins; fill the cups almost to the top. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 18 minutes.

CLASSIC BRAN MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
• Mix together wheat bran and buttermilk; let stand for 10 minutes.
• Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
• Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!

FRUIT BUTTERMILK MUFFINS

Steps:

• 1. Preheat oven to 400 degrees. Line muffin tins with paper liners. If using regular muffin tins, about 24. If using jumbo muffin tins, about 7. * Hint: the pretty papers are cute, but I found with muffins, regular old white paper liners work best. The pretty ones tend to stick to the muffins.
• 2. In a bowl, mix together the dry ingredients. Mix this very well by hand. At least 20 seconds, more is better. You want this to be mixed very well.
• 3. In another bowl, mix oil,brown sugar, cinnamon,lemon zest and egg. Mix well. Once this is combined, mix in the butter milk and vanilla.
• 4. Add the wet ingredients to the dry ingredients, folding ever so gentle and only until just combined. DO NOT OVER MIX! Small lumps are ok. Over mixing is the biggest downfall to muffins. When gently combined, fold in the fruit very carefully. The batter will be fairly stiff.
• 5. Spoon the batter into the muffin tins filling to the top of the papers.
• 6. Sprinkle generously with sugar in the raw all over the unbaked tops of each muffin.
• 7. For regular sized muffins: Bake in preheated 400 degree oven for 15 minutes. When time is up, reduce heat to 350 degrees and continue baking an additional 12 minutes. * Note: if using jumbo muffin tins, bake at 400 degrees for 15 minutes, and then down to 350 degrees for an additional 20-25 minutes. Check with toothpick inserted in middle of muffin. It should come out clean.
• 8. Let muffins cool in the pans for 10 minutes. Remove them from pan and continue cooling on racks.
• 9. These muffins freeze well.
• 10. Any fruit can be used. You can play around with the brown sugar. I made a batch with 1/2 brown sugar and 1/2 regular sugar with great results. You can add a streusel topping before baking. This is by far the best muffin recipe I have ever used.

BUTTERMILK OATMEAL MUFFINS

Steps:

• In a bowl, soak oats in buttermilk for 15 minutes. Stir in egg, sugar and oil. Combine flour, baking powder, baking soda and salt; stir into oat mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° until muffins test done, 16-18 minutes. Cool in pan 5 minutes before removing to a wire rack.