Kick start your day with a good breakfast

Bs for Breakfast

on March 19, 2014

No, that headline is not an abbreviation of a bad word! This morning, I’m celebrating my favorite letter in the alphabet.


To music lovers, the three Bs may be Bach, Beethoven, and Brahms. To me, the three Bs are blueberries, butter, and buttermilk, key ingredients in Lauren Chattman’s recipe for Best Blueberry Muffins (read on for the recipe).


I used whole-wheat flour and that’s butter, not honey, but I slapped that on before I re-read the post! Either way, these muffins will satisfy.

Spread with organic honey from busy bees, these muffins are pure bliss. 

Best Blueberry Muffins

Makes 12 muffins

Extra blueberries make these blueberry muffins the best, in my opinion. The balance of fruit and batter is perfect—you feel like you’re getting a mouthful of berries with every bite, but there’s enough cake so that your muffins holds together when you peel away the paper. I like lemon zest and buttermilk or yogurt in my blueberry muffins to counter the sweetness of the berries and cake.

Nonstick cooking spray (optional)

2 cups unbleached all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

¼ cup (1/2 stick unsalted) butter, melted and cooled

⅔ cup sugar

2 large eggs

1 teaspoon pure vanilla extract

1 teaspoon grated lemon zest

1 cup buttermilk or low fat plain yogurt

1 ¾ cups fresh or frozen blueberries, picked over for stems

  1. Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or coat it with cooking spray.
  2. Combine the flour, baking powder, baking soda, and salt in a medium mixing bowl.
  3. Whisk together the cooled melted butter, sugar, eggs, vanilla, lemon zest, and buttermilk or yogurt in a large mixing bowl. With a wooden spoon, stir in the flour mixture until just combined. Gently stir in the blueberries.
  4. Fill each muffin cup about three-quarters full. Bake the muffins until they are golden and a toothpick inserted into the center comes out clean, 22 to 25 minutes. Let them cool in the pan for about 5 minutes, invert them onto a wire rack, and turn them right side up on the rack to cool completely.

Copyright © 2001 by Lauren Chattman

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