Blueberry Muffins

From Molly Katzen






2 1/2 C. flour
3/4 t. salt
1 1/2 t. baking powder (use aluminum free such as Calumet)
1/4 t. baking soda
1/2 to 2/3 C. sugar (we use 1/2 C.)
1 T. grated lemon zest (we prefer orange zest)
1 1/2 C. buttermilk
2 T. fresh lemon juice (we use orange)
1 Large Egg
1 T. vanilla extract
4 T. melted butter or oil
1 1/2 C. blueberries, fresh or frozen

1. Preheat oven to 375 degrees. Spray 12 muffin cups or line with papers
2. Combine flour, baking powder, baking soda, sugar, and zest.
3. In another bowl or 4 cup liquid measuring cup, measure out buttermilk and add juice, vanilla, egg, and butter. Whip until smooth.
4. Add liquid ingredients to dry. Mix until moistened. Do not overmix--lumps are okay. Fold in blueberries carefully.
5. Spoon into muffin cups and bake for 20-25 minutes. When using frozen blueberries we've found that baking time should be increased at least 10 minutes.