Whip up a batch of these Blueberry Muffins from 1-day workshop, High Altitude Baking. If you are attending Pastry School or are a baker at home and haven’t quite figured out how to convert your favorite recipes to work in Boulder and beyond – this class is for you!
Yield: 12 large muffins
3 cups all-purpose flour
1 Tbs. baking powder
½ tsp. baking soda
½ tsp. salt
5 oz. butter, soft
¾ cup sugar
2 large eggs, room temp
1 tsp. vanilla extract
1 ½ cups buttermilk, room temp (don’t heat in microwave or stove)
1 ¼ cups (10 oz.) blueberries, tossed with ¼ cup of the 3 cups of flour
1 tsp. grated lemon zest
- Preheat oven to 400°F. Line muffin tins.
- Mix flour, baking powder, baking soda, lemon zest, and salt in a medium bowl. Set aside.
- In an electric mixer, beat butter and sugar together on medium speed for 3-4 minutes.
- Add the eggs, one at a time, beating well after each addition. Add the vanilla.
- Beat in 1/3 of the flour mixture followed by ½ of the buttermilk. Beat in another 1/3 of the flour mixture and mix just until combined. Beat in rest of buttermilk and mix until combined. Beat in rest of flour and mix just until combined.
- Carefully fold in the blueberries.
- Divide batter between the muffin cups and bake in oven for 15 minutes. Reduce temperature to 350° F and continue baking until muffins are golden brown and baked all the way through, about 10 more minutes.
- Remove from oven, let cool and enjoy!