I adore Irish Soda Bread, so when my mom’s best friend said that she discovered a recipe for Irish Soda Bread muffins that I just had to try…Let’s just say I was more than excited! When she sent me the recipe, I made them right away… but quickly discovered I did not really enjoy the savoriness of the caraway seeds and raisins. I played with the recipe a bit, and below is my recipe for Irish Soda Bread Blueberry Muffins! They are so moist and delicious, with this hint of sugar topping… I promise, you will have a difficult time not wanting to eat the whole batch!
INGREDIENTS
(makes 12 muffins)
– 2-1/4 cups organic all-purpose flour
– 1/2 cup plus 1 tablespoon organic granulated sugar, divided
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon baking soda
– 1 large free range brown egg, room temperature
– 1 cup buttermilk
– 1/4 cup butter, melted
– 1/4 cup vegetable oil
– 3/4 cup blueberries (fresh or frozen)
DIRECTIONS
First, grease your muffin tin or use paper muffin cups. Then, in a large bowl, whisk (love this three-piece whisk set!) the flour, 1/2 cup sugar, baking powder, salt, and baking soda. In another bowl, beat the egg, buttermilk, butter and oil. Stir into dry ingredients just until moistened and then fold in your blueberries.
Fill muffin cups approximately three-fourths full and then sprinkle with remaining sugar. Bake at 400° for 15 minutes or until the tops of the muffins bounce back. Make sure to cool for 5 minutes before removing from the pan. Serve warm with butter and enjoy!
XO,
M
P.S. If you enjoyed this recipe, you might also like to try my recipe for the Healthy Banana Bread!
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