Blueberry Buttermilk Muffins

Listen to me carefully: you really must try this recipe. The good news is that it is versatile. My first attempt I just swapped a little of the vanilla extract for almond extract, and baked it in a 8x8 like the original Buttermilk-Blueberry Breakfast Cake. It was very good, but I thought it could be even better, so I went for a second batch. This time I increased the sugar by 1/4 cup plus 2 Tbsps and used the full 1 tsp vanilla and added a 1/2 tsp of almond, but the biggest difference is that I baked them as muffins. These are the best blueberry muffins I think I've ever tasted. I assure you that I will be making these muffins again. They are just slightly sweet, with a bit of tartness from the blueberries and lemon. The sugar on the topping creates a wonderful crust, and the batter itself is soft, fluffy and airy.

½ cup unsalted butter, room temperature
Zest from 1 large lemon (about 2 tsps)
1 1/4 cup sugar plus about 1 tablespoon sugar for topping
1 egg, room temperature
1 tsp vanilla extract

1/2 tsp almond extract
2 cups flour (set aside about 1/8 cup to toss with the blueberries)
2 tsp baking powder
1 tsp salt
2 cups fresh blueberries
½ cup buttermilk

If you don't have buttermilk you can make some. The ratio is 1 Tbsp lemon juice or vinegar and top off to the 1 cup line with milk. In this case, we only need a 1/2 cup, so put 1 1/2 tsp lemon juice or vinegar into measuring cup and top to the 1/2 cup line with milk. You need to do this first to allow your milk time to curdle.

Preheat the oven to 350 degrees Fahrenheit. Cream butter, sugar, and lemon zest until light and fluffy.

Add the egg, vanilla extract, and almond extract and beat until combined.

Meanwhile, toss the blueberries with 1/8 cup of flour.

Whisk together the remaining flour, baking powder and salt. Add the flour mixture to the batter a little at a time, alternating with the buttermilk.

Fold in the blueberries.

Grease a 9-inch or 8-inch square baking pan (or something similar) with butter or coat with non-stick spray, or prepare two muffin tins (I just used paper liners). Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar.

Bake square pan for 40-50 minutes, or the muffins for 15-20 minutes. Check with a toothpick for doneness.

 Let cool at least 15 minutes before serving. Enjoy!

Instructions

Put 1 1/2 tsp lemon juice or vinegar into measuring cup and top to the 1/2 cup line with milk. You need to do this first to allow your milk time to curdle.

Preheat the oven to 350 degrees Fahrenheit. Cream butter, sugar, and lemon zest until light and fluffy.

Add the egg, vanilla extract, and almond extract and beat until combined.

Meanwhile, toss the blueberries with 1/8 cup of flou

Whisk together the remaining flour, baking powder and salt.
Add the flour mixture to the batter a little at a time, alternating with the buttermilk.

Fold in the blueberries.

Grease a 9-inch or 8-inch square baking pan (or something similar) with butter or coat with non-stick spray, or prepare two muffin tins (I just used paper liners). Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar.

Bake square pan for 40-50 minutes, or the muffins for 15-20 minutes. Check with a toothpick for doneness.

Let cool at least 15 minutes before serving. Enjoy! If you store in an air-tight container, the lovely sugar crust on top will get moist and soften. Do not seal the container you store them in and they should last several days.