Blueberry Muffins

Classic blueberry muffin batter comes together in just a few minutes in a Vitamix blender.

Ingredients

• 2 large eggs, room temperature
• 1 cup (240 ml) buttermilk, room temperature
• ½ cup (120 ml) unsalted butter [or applesauce], melted
• ½ Tablespoon vanilla extract
• ¾ cup (150 g) granulated sugar
• 2 cups (330 g) all-purpose flour, sifted
• ½ Tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt, optional
• 1 cups (215 g) fresh blueberries
• 1 Tablespoon lemon zest, optional

Directions

1. Preheat oven to 375°F (190°C). Spray a 12 cup muffin pan with non-stick spray or line with paper liners. Place eggs, buttermilk, melted butter, vanilla, and sugar into the Vitamix container in the order listed and secure the lid. Start the machine on its lowest setting and increase to its highest speed. Blend for 25 seconds to cream the ingredients.
2. In a large mixing bowl, combine the sifted flour, baking powder, baking soda, and salt. Pour the blended mixture into the bowl with the dry ingredients and stir until combined. Do not overmix. Batter will be lumpy. Fold in the fresh blueberries and lemon zest. Portion into the prepared muffin pan and bake in the oven for 20-25 minutes or until a toothpick comes out clean with no batter remnants. Cool the muffins on a rack for several minutes before removing from the pan. Cool completely and store in an airtight container for up to 4 days.

Notes

Classic streusel topping works beautifully with these muffins. Substitute thawed frozen blueberries for fresh, if needed.

Nutrition

1 Muffin (99 g)

• Calories: 270

• Total Fat: 11g

• Total Carbohydrate: 37g

  • Dietary Fiber: 1g
  • Sugars: 16g

• Protein: 5g

• Cholesterol: 30mg

• Sodium: 210mg