Ingredients
2 cups unbleached all-purpose flour
1/2 cup sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/4 cups buttermilk, room temperature
2 large eggs
6 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
Preparation
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Add buttermilk, eggs, butter, and vanilla; stir into dry ingredients until just combined, with a few small lumps remaining. Use immediately in any of the variations listed below.
Line a muffin tin with baking cups. Stir 1 1/4 cups blueberries into batter; divide among cups. Sprinkle tops with 2 tablespoons sugar. Bake in a 375°F oven until a toothpick comes out clean, 20 to 22 minutes. Let cool 5 minutes in tin, then transfer muffins to a wire rack and let cool completely. Makes 12 Muffins. BANANA PANCAKES Stir 1/4 cup semisweet chocolate chips and 1/2 cup sliced bananas into batter. Spoon 1/4-cup batter portions onto a greased nonstick skillet over medium heat; cook, flipping once, until golden brown, 4 to 6 minutes. Serve with unsalted butter, more sliced bananas, and pure maple syrup. Makes 16 Pancakes. BAKED DOUGHNUTS Brush 2 doughnut pans with melted unsalted butter; spoon batter in. Bake in a 325°F oven until tops spring back, 12 to 14 minutes. Let cool slightly; flip out of pans. Brush with more butter and toss in cinnamon sugar before serving. Makes 12 Doughnuts.
