Categories: cupcakes-muffins
Ingredients
- 3 cups all-purpose flour
- 1 Tbsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 10 Tbsp. unsalted butter, softened
- 1 cup sugar
- 2 eggs
- 1 tsp. vanilla extract
- 1 cup buttermilk
- 1/2 cup plain Greek yogurt
- 1 cup fresh blueberries or chocolate chips or other add in of choice
Directions
- Whisk together flour, baking powder, baking soda and salt. Place butter in a mixing bowl and beat until creamy using an electric mixer. Add sugar and beat until light and fluffy, 2 to 3 minutes. Add eggs one at a time, beating after each addition. Add vanilla. Add flour mixture and buttermilk and yogurt alternately to egg mixture, beginning and ending with four mixture. Beat until just combined. Fold in blueberries.
- Grease 18 muffin cups. Spoon batter into muffin cups until about two-thirds full. Cover muffin tins with plastic wrap and place in freezer for at least 6 hours. Then remove frozen batter from the tins, place in a ziptop plastic bag, and store in the freezer until needed.
- To bake, preheat oven to 375 degrees. Place liners in muffin tins. Place frozen muffin " pucks" in the lined tins. Or cut 7-inch squares out of parchment. Center each square over a muffin cup and push the frozen muffin firmly into the cup, allowing the paper to fold up above it. Bake 25 to 30 minutes, until golden brown and the tops spring back when pressed.
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makes 18