Pastry chef Alisa Huntsman loves this recipe because it is so versatile. It can be used for muffins or cakes and can incorporate all kinds of fruits or chocolate chips. "So many places use mixes for their muffins," she said. "But I refuse to use mix."
- Prep Time: 25 minutes
- Yield: 12 Servings
- ½ cup unsalted butter (1 stick) melted and cooled
- 1 ¼ cups sugar
- ¼ tsp salt
- 2 large eggs at room temperature
- 1 tsp vanilla extract
- 2 ⅓ cup all-purpose flour
- 2 tsp baking powder
- 1 cup blueberries
- ½ cup buttermilk
- Preheat the oven to 375°F. Whisk the butter, sugar, salt, eggs, and vanilla together in a bowl.
- Sift the flour and baking powder over the butter mix. Add the berries to the flour mix and gently fold a few times. Add the buttermilk and gently mix together.
- Scoop out the dough into paper-lined muffin pans. Will make six Texas-size muffins or twelve standard muffins. Sprinkle with additional sugar and bake to 20 to 35 minutes, depending on the size of the muffin.