TWD: Flat Topped Blueberry Muffins
Ingredients
1 package Shortbread Mix or (1 1/3 cup gluten free flours and 1/3 cup sugar)
1/2 tsp salt
2 tsp baking soda
1 tsp cream of tartar
2/3 cup buttermilk
1/4 cup sour cream or yogurt
1/4 cup Earth Balance or butter
1 pint fresh blueberries - rinsed, drained and patted dry
1/2 tsp Russian Mulling Spice
Preparation
1
Sift the Shortbread Mix, baking soda, cream of tartar and salt together twice.
2
Remove a tbsp of dry ingredients and Russian Mulling Spice.
3
Toss with blueberries in a different bowl.
4
In another separate bowl, stir milk and sour cream together, and set aside.
5
Cream half of the dry ingredients with the butter.
6
Add half of the milk mixture, delicately fold the ingredients together, stopping when barely combined.
7
Add remaining dry and liquid ingredients and fold in only until just mixed.
8
Fold the blueberries in.
9
Spoon batter into prepared muffins tins, filling each cup at least 2/3 full.
10
Bake back for 25 to 30 minutes or until tops are golden and spring back when light pressed.
11
Turn out muffins onto a cooling rack and allow them to cool for 10 to 15 minutes before serving.
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About
I think my earliest memory of food was a blueberry muffin; a light, airy confection full of sublime flavor and color. Blueberry muffins bring me joy. Blueberry muffins are the perfect Sunday morning food....
Added:
Saturday, August 9, 2014 - 9:07am
