Blueberry Muffins
Description
When making dough with kefir or buttermilk, you don't need to neutralize the baking soda with vinegar—the acidity in fermented dairy products is sufficient. If you're unsure about the quality of the product, which in our times is quite possible, then better play it safe and add a drop of vinegar or a splash of lemon juice to the soda. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Take out the butter. It should sit at room temperature until soft. Then cream it with sugar. Add a couple of eggs and mix everything together.
- 2
Step 2
Pour the buttermilk into the oil mixture. You can use sour milk or kefir instead, depending on your preference and needs. Sift the flour in portions, whisking with a whisk or mixer. At the end, add baking soda and vanilla. There's no need to pre-activate the baking soda, as the buttermilk is already acidic and will easily react with the soda on its own.
- 3
Step 3
Take the blueberries out of the freezer. They need to be thawed. It's better to do this in advance so you don't have to wait later. Mix the blueberries with a small amount of flour to make the berries dry. Add them to the batter and gently mix.
- 4
Step 4
Take a silicone or other muffin baking pan. Grease it with vegetable oil or simply dust with flour. Fill the cups with the prepared dough and filling. Bake in the oven for 20 minutes at 180 degrees. Remove when done. The blueberry muffins turned out extremely delicious!