blueberry buttermilk muffins & my new muffin top pan

I was so excited to try out my new muffin top pan my mom brought up to Ottawa last weekend. It's almost the size of small pies, but it magically makes muffins! I love blueberry muffins and wanted to try adding buttermilk and oil to the recipe (instead of butter and yogurt).

The result was perfect! Large, golden brown, scrumptious muffins that pop berry in your mouth in every bite.

What you will need to prepare:

2 1/2 cups whole wheat flour

1/2 cup brown sugar

1/4 cup white sugar (optional)

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon 

1/4 teaspoon salt

Zest of one orange

1 large egg, lightly beaten

1 cup buttermilk

1/2 cup safflower or canola oil

1 teaspoon pure vanilla extract

1 cup (plus more) of fresh blueberries 

What you will need to do:

Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven (or top for non-convectional ovens). Spray the muffin top pan, lightly.

In a large measuring cup or bowl whisk together the egg, buttermilk, oil, and vanilla extract.

In another large bowl combine the flour, sugar, baking powder, baking soda, cinnamon, salt, and zest. Add the blueberries. With a spatula, fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter.

Fill each muffin top cup, fill it to the top with batter. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 - 25 minutes. Transfer to a wire rack and let cool for about 5 - 10 minutes before removing from pan.

Makes 9 large muffin top  muffins.


eh viola!