Ingredients
Scale
Dry ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup white whole wheat flour
- 3/4 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 – 1/2 teaspoon ginger
- Zest from half to 1 whole lemon (optional , but adds more lemony flavor)
Wet ingredients:
- Juice of half a lemon
- About 1 cup buttermilk
- 1/2 cup oil (avocado or olive oil – I used half of each)
- 2 eggs
- 2 teaspoons vanilla extract (or 1 teaspoon vanilla, 1 teaspoon lemon extract)
And the rest:
- 2 cups fresh or frozen blueberries
- 3 – 4 teaspoons coarse raw (turbinado) sugar
Instructions
- Preheat the oven to 400 F. Line 12 – 18 muffin spots with cupcake liners or spray with cooking spray.
- Put all the dry ingredients in a large mixing bowl and use a whisk or fork to mix them together (to break up any clumps and get it all mixed thoroughly).
- Squeeze half a lemon over a cup measure to catch the juices, then fill the cup with buttermilk. Pour into a smaller bowl, then whisk in the oil, eggs and vanilla.
- Pour the wet mixture into the larger bowl with the dry ingredients and gently stir just until the batter comes together. (Batter will be thick.) Carefully fold in the blueberries, taking care not to over-stir.
- Scoop the batter into the prepared muffin tin, filling most of the way to the top. Sprinkle the tops with raw sugar. Bake at 400 F. for 20 – 25 minutes or until a wooden pick inserted in the center comes out free of batter. Enjoy!
Notes
To make this recipe gluten free, substitute a good gluten free baking flour for the other flours in this recipe.
RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2022, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.