Something I really love to do on a day off is binge-watching Netflix and baking.  Baking is such a great activity to get your mind off of whatever is stressing you and to just concentrate on putting together yummy cakes and pastries.  It makes your house smell delectable and your family very eager and hungry. (MWAHA)

These blueberry buttermilk muffins were just an off the cuff decision as I happened to have all the ingredients laying around at home.  I think it’s a great breakfast or afternoon tea idea.  You can easily make this variation healthier by substituting the all purpose flour for whole wheat or teff flour, white sugar for brown sugar and so on!

If you’d like to know how to make these, then keep reading.

2 cups of All-purpose flour
3/4 cup of Granulated White Sugar
1 tsp of Baking Powder
1/2 tsp of Baking Soda
1/2 tsp of Salt
1 Egg
1 cup of Buttermilk
1/3 cup of Vegetable Oil
1 tsp of Vanilla Extract
Zest of one Lemon or Orange
1 or 1 1/2 cups of Fresh Blueberries

1.Preheat oven to 350F (190C).  Grease or line 12 muffin cup tray with paper liners.

2.Combine flour, baking powder, baking soda and salt in a large bowl.

3. Whisk egg, buttermilk, sugar, oil and vanilla extract in a separate bowl.

4.Add egg mixture to flour mixture and blend.  Add blueberries and zest until combined.

5.Bake in preheated oven for 18-20 minutes.  Cool before serving.