Blueberry Muffins
2 cups all-purpose flour
¾ cup sugar
¼ cup brown sugar, packed
1 Tbsp baking power
½ tsp baking soda
½ tsp salt
½ cup butter, melted
2 large eggs
1 cup buttermilk, (a substitute is 1 tbsp lemon juice, then fill with milk til it’s 1 cup)
2 tsp vanilla extract
1 ½ cups fresh blueberries (other berries can be substituted if that’s what you have)
1 tbsp lemon or orange zest (optional)
Preheat oven to 375 F (190 degrees C). Line with muffin liners or grease a 12 cup muffin tin
In a large bowl, whisk together all the dry ingredients.
In another bowl, whisk together melted butter, the 2 eggs, the buttermilk or its substitute, and vanilla extract.
Pour the wet ingredients into the dry, and stir gently until just combined. Don’t overmix.
Toss berries and zest with 1 tbsp of flour, then gently fold them into the batter.
Divide batter evenly among muffin cups, about ¾ full.
Bake for 18 to 22 min or until golden and a toothpick comes out clean.
Let cool for 5 min then transfer to a cooling rack.