Butter Honey Blueberry Muffins
From Anita Stewart's Canada: The Food/The Recipes/The Stories
Prep time: 10 minutes
Baking time: 20-25 minutes
¼ cup butter, softened
½ cup granulated sugar
¼ cup liquid honey
1 ½ cups cake & pastry flour (or if you don’t have any on hand, just pulse you all purpose flour in the food processor a few times)
2 tsp baking powder
½ tsp salt
½ cup buttermilk (and if you don’t have that on hand…1/2 cup milk plus 1 tbsp lemon juice and wait 5 minutes)
1 ½ cups wild blueberries (my preference, but cultivated blueberries work just fine)
1. Preheat oven to 400°F/200°C and prepare muffin tins, either line with muffin papers or spray with Mazola Simplicity or PAM for easier cleaning.
2. Meanwhile in a large bowl, whip the butter, sugar and honey until well blended. Add the egg and beat until light in colour.
3. In a separate bowl combine the flour, baking powder and salt.
4. Combine with the butter honey mixture, and add the flour and buttermilk alternating between the two until you have a well blended batter. Gently fold the blueberries into the batter and spoon into the muffin tins. I use an ice cream scoop. It’s clean, easy and most important…all the muffins have equal amounts of batter.
5. Place in the preheated oven and lower the temperature to 375°F/190°C and bake for 20-30 minutes depending on you oven and the size of your muffins. They’re done when the tops are golden and a toothpick comes out clean (unless of course you’ve stabbed a blueberry)