March 20, 2014

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


  1. Preheat oven to 400°F. Line muffin tins.
  2. Mix flour, baking powder, baking soda, lemon zest, and salt in a medium bowl. Set aside.
  3. In an electric mixer, beat butter and sugar together on medium speed for 3-4 minutes.
  4. Add the eggs, one at a time, beating well after each addition. Add the vanilla.
  5. 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.
  6. Carefully fold in the blueberries.
  7. 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.
  8. Remove from oven, let cool and enjoy!