Cook’s notes: These muffins are just amazing, hence their nickname “Happiness Muffins.” I had extra buttermilk in the house, and this recipe was the perfect way to use it up. Many buttermilk muffin recipes call for 2:1 ratio of flour to sugar (such as 4 cups flour and 2 cups sugar), too sweet for me. This recipe uses just 1/2 cup sugar, which is plenty sweet, and the muffins are bursting with berries. I adapted the recipe to use a stand mixer, omitted the glaze, and increased the amount of blueberries.
Stir your flour with a whisk before scooping and leveling it.
Makes 16 muffins (8 servings)
2.5 cups flour
1.5 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup sugar
1/4 teaspoon salt
1 cup buttermilk
1/2 cup olive oil
2 eggs, beaten
3 Tablespoons lemon juice
1 Tablespoon vanilla
2 cups frozen blueberries
Heat oven to 400 degrees F. Line muffin pans with silicone liners.
Put dry ingredients in the bowl of a stand mixer. Use the paddle attachment to blend lightly.
Put the buttermilk and oil in a measuring cup. Add the eggs, lemon juice, and vanilla. Whisk together to beat the eggs lightly and blend the wet mixture.
Make a well in the dry ingredients. Pour in wet ingredients, mixing quickly with a few strokes of the paddle.
Fold in blueberries. Do not mix too long — batter should be lumpy.
Use an ice-cream scoop to portion batter into lined muffin cups, almost to the top of each cup. Bake for 20 to 30 minutes, or until golden brown. Transfer muffins to a wire rack to cool.
Source: Adapted slightly from The Comfort of Cooking