Buttermilk Blueberry Muffins
Super moist buttermilk blueberry muffins made with healthy ingredients like applesauce and whole grains. Tender, fluffy and to die for!
Foto: Well PlatedBahan-bahan
- 2/3 cup all-purpose flour
- 2/3 cup whole wheat flour
- 1/3 cup stone ground cornmeal (medium grind for a light, pleasant crunch)
- 1/3 cup old fashioned rolled oats
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 cup buttermilk (at room temperature)
- 1/3 cup pure maple syrup
- 2 large eggs (at room temperature)
- 4 tablespoons unsalted butter (1/2 stick melted and cooled to room temperature)
- 1/4 cup unsweetened applesauce
- 3/4 cup blueberries (fresh or frozen; do not thaw)
Langkah-langkah
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.
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