social spark Aisling Beatha: Blueberry Buttermilk Muffins

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Tuesday, March 25, 2014

Blueberry Buttermilk Muffins

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You will need:

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2 cups flour
1 cup sugar
2 1/2 tsp baking powder
1/2 tsp salt

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2 large eggs
1/2 cup buttermilk
1/3 cup vegetable oil
1 1/2 tsp vanilla extract

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2 cups frozen blueberries.
Toss the frozen blueberries in a little flour.  You don't need to defrost them.  You can use them just like this.

Preheat the oven to 200c, 400f and prepare your muffin pan with paper liners, or grease it if you are not using liners.

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Sift the flour, sugar, baking soda and salt into a bowl.

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In another bowl whisk the eggs, buttermilk, oil and vanilla.

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Mix the wet mixture into the dry ingredients, in as few turns of the spoon as possible.  You don't want the mixture to be completely smooth, you want it to still have some lumps in it.

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Once the wet and dry are mixed, add the blueberries and quickly fold them in, in  just a few turns of the spoon.

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Use an ice cream scoop to portion the mixture into the cases and put into the oven.

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Bake for 10 minutes, turn your muffin tray around and bake for another 8 - 10 minutes.  Remember you have used frozen blueberries and that will have brought the temperature of your mixture down, so check the muffins by pressing with your finger.  If the dent from your finger stays they're not quite ready, if they spring back when you remove your finger they are ready.  My oven temperature isn't quite right so they needed another 3 minutes after a second turn of the muffin tray.

Allow to cool in the tin for 10 minutes, then if you have used paper case, remove to a cooling rack to finish cooling.  If you have not used paper cases and baked directly in the pan, you will need to cool them longer in the pan.

If you're feeling really decadent make up a lemon drizzle icing by mixing some icing sugar (powdered sugar) with a little lemon juice and drizzle that over the top of the muffins.

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