TWD: Flat Topped Blueberry Muffins
By: Julie Cecchini
Published: Saturday, August 9, 2014 - 9:07am

Ingredients




1 package Shortbread Mix or (1 1/3 cup gluten free flours and 1/3 cup sugar)
1/2 tsp salt
2 tsp baking soda
1 tsp cream of tartar
2/3 cup buttermilk
1/4 cup sour cream or yogurt
1/4 cup Earth Balance or butter
1 pint fresh blueberries - rinsed, drained and patted dry
1/2 tsp Russian Mulling Spice

Preparation

1 Sift the Shortbread Mix, baking soda, cream of tartar and salt together twice. 2 Remove a tbsp  of dry ingredients and Russian Mulling Spice. 3 Toss with blueberries in a different bowl. 4 In another separate bowl, stir milk and sour cream together, and set aside. 5 Cream half of the dry ingredients with the butter. 6 Add half of the milk mixture, delicately fold the ingredients together, stopping when barely combined. 7 Add remaining dry and liquid ingredients and fold in only until just mixed. 8 Fold the blueberries in. 9 Spoon batter into prepared muffins tins, filling each cup at least 2/3 full. 10 Bake back for  25 to 30 minutes or until tops are golden and spring back when light pressed. 11 Turn out muffins onto a cooling rack and allow them to cool for 10 to 15 minutes before serving.

About

I think my earliest memory of food was a blueberry muffin; a light, airy confection full of sublime flavor and color.  Blueberry muffins bring me joy.  Blueberry muffins are the perfect Sunday morning food....