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Blackberry Muffins With Lemon-Buttermilk Glaze
These better-than-the-bakery blackberry muffins are extra fluffy and tender thanks to one of our favorite Southern baking staples: buttermilk. We've studded the buttery batter with tons of chopped blackberries to ensure a piece of the juicy summer fruit in every bite. There's also freshly grated lemon zest for brightness, which plays well off the natural tang of the buttermilk too.
Before baking, we sprinkle them with turbinado sugar, which adds a nice crunchy crust on top. Although you could leave it off, a drizzle of the buttermilk glaze gives these muffins a sweet and tangy finish, as well as an eye-catching look.
Editor's Note: This recipe was developed by Nicole Hopper; the headnote was written by Alana Al-Hatlani.
No fresh blackberries at the market? Frozen berries work just as well in this recipe, and you can add them straight from frozen to the batter. These muffins are best eaten still slightly warm on the day of baking, but you can also store them at room temperature for up to a day, or in the fridge for up to three days. Even better, they freeze well. Wrap the muffins tightly in plastic wrap and place inside a zip-top freezer bag; freeze for up to three months. If planning to freeze and reheat, skip the glaze until ready to eat. Never Lose A Favorite Recipe Again With MyRecipes, your personal recipe box, you can save and organize your Southern Living favorites and thousands more in one place.22 Buttermilk Recipes To Help You Use (and Use Up) Every Drop
Many of my favorite bakes include buttermilk. From tender biscuits to cakes and scones, I'm a big fan of both the texture and flavor buttermilk offers, and find its signature tang so appealing.
One of the downsides of using various amounts of buttermilk in my bakes, however, is that I'll often end up with a half a container of buttermilk sitting in the back of my fridge. I've taken to freezing the leftovers for another day (likely far in the future), but with limited freezer space, I often require a quicker solution.
That's where these recipes come in. Ranging in amount from as little as 3 tablespoons to as much as 2 1/2 cups of buttermilk, they'll never have you wondering again how to put that open container to good use. From the classics like blue cheese dressing and buttermilk-brined chicken to Southern cornbread or Irish soda bread, let this handy list be your guide and inspiration to making the best of your buttermilk.
Alison Bickle
Get Recipe: Blue Cheese Sauce
Uses 3 tablespoons buttermilk.
"Blue cheese sauce is assertive and salty, with a tangy garlic kick. This sauce is for the spirited among us. It's for those who want their food to emerge from the shadows and be recognized."—Summer Miller, Recipe Developer
Simply Recipes / Cindy Rahe
Get Recipe: Texas Sheet Cake
Uses 1/2 cup buttermilk.
"Have you ever had Texas sheet cake? It's made up of a thin layer of moist chocolate cake topped with a layer of warm, poured chocolate icing and sprinkled with pecans—an easy, unfussy cake to make for a crowd!"—Cindy Rahe, Recipe Developer
Simply Recipes / Mark Beahm
Get Recipe: Lemon Scones
Uses 2/3 cup buttermilk.
"These lemon scones have a crusty exterior and they're tender and flaky on the inside. They are rich and buttery but balanced by the bright and floral lemon. The dough is loaded with lemon zest and after baking, the golden crusts are drizzled with a zingy lemon glaze."—Mark Beahm, Recipe Developer
Simply Recipes / Mark Beahm
Get Recipe: Chocolate Cobbler
Uses 2/3 cup buttermilk.
"The biscuit topping is buttery and rich, developing a crisp crust and fluffy interior that sits atop a thick, hot chocolate sauce. It's easy and decadent—like a chocolate lava cake, but so much easier."—Mark Beahm, Recipe Developer
Alison Bickle
Get Recipe: Classic Southern Buttermilk Biscuits
Uses 3/4 cup buttermilk.
"This recipe comes from Kevin Clark, owner of the celebrated diner, Home Grown, in Atlanta. One glance at his breakfast menu, which boasts 15 biscuit dishes, and it was clear the man knew a thing or two about what it takes to make a proper Southern biscuit."—Summer Miller, Recipe Developer
Elise Bauer
Get Recipe: Panko Crusted Pork Tenderloin with Dijon Cream Sauce
Uses 3/4 cup buttermilk.
"The buttermilk infuses the pork with a little tang, and the panko provides a nice crunchy crust. Serve the tenderloin with a sauce made with shallots, cream, and Dijon. So elegant! (And easy.)"—Elise Bauer, Founder
Annika Panikker
Get Recipe: Buttermilk Pie
Uses 1 cup buttermilk.
"Buttermilk pie is a sweet custard pie, topped with plain whipped cream to hold the berries in place. The natural tartness in the berries balances the sweet custard of the pie."—Elise
Elise Bauer
Get Recipe: Homemade Ranch Dressing
Uses 1 cup buttermilk.
"Ranch dressing is essentially a buttermilk mayonnaise dressing spiffed up with herbs. The base is just buttermilk and mayonnaise. Everything else you essentially just add to taste — some dry mustard, salt and pepper, a little paprika, herbs like chives, onion greens, parsley, and/or dill."—Elise
Simply Recipes / Kris Osborne
Get Recipe: Samin Nosrat's 2-Ingredient Chicken Comes Out Perfect Every Time—It's My Favorite
Uses 1 cup buttermilk.
"This recipe perfectly exemplifies Samin's "Salt, Fat, Acid, Heat" philosophy. The salt seasons deeply, the buttermilk tenderizes the chicken and contributes to browning, the high heat creates an intensely browned, crackly skin; and it's a dish that works for both casual dinners and special occasions."—Kris Osborne, Recipe Developer
Simply Recipes / Mark Beahm
Get Recipe: Drop Biscuits
Uses 1 cup buttermilk.
"Drop biscuits come together in one bowl and are quick, easy, and foolproof. They're called drop biscuits because you simply scoop and drop the biscuit batter onto the parchment paper and bake! The biscuits are crispy and golden brown on the outside with a soft interior."—Stephanie Cho, Recipe Developer
Elise Bauer
Get Recipe: Apple Cobbler
Uses 1 cup buttermilk.
"One of our favorite things to make with our apples is this apple cobbler. The filling is seasoned with cinnamon, lemon, and vanilla and isn't overly sweet. The buttermilk biscuit cobbler crust is speckled with bits of candied ginger."—Elise
Cindy Rahe
Get Recipe: Vanilla Buttermilk Layer Cake
Uses 1 1/4 cups buttermilk.
"This vanilla cake is my absolute favorite for making fancy layer cakes. It bakes up with little-to-no dome and has a soft yet sturdy crumb, both of which make it ideal for stacking. Because the flavor is simple, the cake is also incredibly versatile and pairs well with pretty much any frosting or filling combination."—Cindy Rahe, Recipe Developer
Simply Recipes / Sally Vargas
Get Recipe: Southern Cornbread
Uses 1 1/4 cups buttermilk.
"Northern cornbreads tend to be more cake-like, on the sweet side, with a finer crumb due to more flour in the mixture. Southern cornbread is flavored with bacon grease, and cooked in a cast iron skillet, a perfect side for barbecues, or chili."—Elise
Simply Recipes / Sally Vargas
Get Recipe: Irish Soda Bread
Uses 1 3/4 cups buttermilk.
"This soda bread is a slightly fancied up Americanized version of the Irish classic, with a little butter, sugar, an egg, and some currants or raisins added to the base. You can bake it in a cast iron frying pan (now that's traditional!) or on a regular baking sheet."—Elise
Emma Christensen
Get Recipe: Easy Buttermilk Waffles
Uses 2 cups buttermilk.
"Crispy on the outside, soft in the middle, and a rich buttery flavor, these buttermilk waffles just beg for jam and syrup."—Emma Christensen, Former General Manager
Alison Bickel
Get Recipe: Buttermilk Fried Chicken
Uses 2 cups buttermilk.
"This chicken is good—perfectly tender, well flavored, crunchy—just what one wants in fried chicken."—Elise
Elise Bauer
Get Recipe: Buttermilk Panna Cotta
Uses 2 cups buttermilk.
"Buttermilk pudding is a delicious and smooth pudding that elicits small moans of "Mmm," and "Wow!" from those who try it. It's just sweet enough, super creamy, with a sunny tang that teases you to keep taking bite after bite until, lo and behold, you've eaten the whole bowl."—Garrett McCord, Recipe Developer
Elise Bauer
Get Recipe: Extra-Crunchy Onion Rings
Uses 2 cups buttermilk.
"This recipe is as close as I can get to my memory of my favorite onion rings—crunchy and delicious."—Elise
Simply Recipes / Mihaela Kozaric Sebrek
Get Recipe: Ranch Chicken
Uses 2 cups buttermilk.
"I highly recommend using chicken that is bone-in and skin-on since it'll turn out more juicy and flavorful. Plus, half the reason to use the buttermilk marinade is for the crispy skin."—Laurel Randolph, Associate Editorial Director
Sally Vargas
Get Recipe: How to Make Buttermilk Pancakes
Uses 2 1/4 cups buttermilk.
"For this recipe, I wanted to make fluffy, light, and airy buttermilk pancakes with crisp edges, and a slightly sweet, buttery flavor. Forty pancakes later, I was happy with my results: I finally figured out how to avoid the common pitfalls of dense, chewy, eggy, or rubbery pancakes."—Summer Miller, Recipe Developer
Sharee Hill / Simply Recipes
Get Recipe: Piri Piri Fried Chicken
Uses 2 1/2 cups buttermilk.
"Piri piri fried chicken is a twist on classic buttermilk fried chicken that incorporates popular African and Portuguese piri piri seasonings, such as bird's eye chili peppers, paprika, salt, lemon peels, oregano, and garlic, to create citrusy, garlicky, and herbal notes."—Sharee Hill, Recipe Developer
Angie Mosier / Cheryl Day̢۪s Treasury of Southern Baking by Cheryl Day
Get Recipe: Raspberry Chess Pie Bars
Uses 2 1/2 cups buttermilk.
"This is an old-fashioned Southern dessert in bar form. Because the recipe makes a lot, it would be a welcome addition to any potluck table. A delicious buttermilk custard hides beneath sweet ripe raspberries—you can make this with other berries too."—Cheryl Day, Recipe Developer
Read the original article on SIMPLYRECIPES
Buttermilk: Is It Good For You? Pros And Cons, Nutrition Information, And More - WebMD
You've probably had buttermilk before in buttermilk pancakes, biscuits, or ranch dressing. The tangy, creamy liquid is perfect in many recipes. It's also filled with some surprising health benefits.
While buttermilk sounds like a high-fat drink, it's actually the opposite. Buttermilk was originally made from milk that was left over after making butter. Churning milk removed the fat by converting it to butter. The churning process left the milk in the churn just a little sour, full of bacteria that are surprisingly good for you. The end result was a versatile liquid, rich with protein and perfect for baking.
Dairy farmers have been using buttermilk for centuries, and it's considered a healthy, useful dairy byproduct today.
A one-cup serving of cultured 1% buttermilk contains:
Buttermilk is an excellent source of protein, which your body needs to build healthy muscles, skin, and bones. Most buttermilk on the market is also fortified with extra vitamins and minerals, such as:
The vitamins, minerals, and probiotics in buttermilk provide some excellent health benefits. For instance, the vitamin A in fortified buttermilk is an important part of keeping your eyes healthy. Vitamin A is part of a group of vitamins known as retinoids because they're a crucial part of keeping your retinas in good shape. Vitamin A also boosts your immune system and keeps your lungs, heart, and kidneys healthy.
Buttermilk provides some other significant health benefits:
It can give you more energy. The riboflavin in buttermilk is a B vitamin that is vital for your body's energy production systems. Riboflavin also helps regulate your body's amino acids, which make up proteins.
It can give you another option if you're lactose intolerant. People who have lactose intolerance may find buttermilk easier than standard milk to digest. The process of making buttermilk involves adding bacteria that break down and digest lactose in the milk. The bacteria convert lactose into lactic acid, lowering the total amount of lactose.
It can make your gut healthier. The healthy bacteria added to buttermilk offer another benefit: they act as probiotics. Your gut is filled with bacteria that help you digest your food. Sometimes after you take antibiotics or have a stomach illness, the number of "good" bacteria in your gut becomes lower than it should be. Probiotics help improve your digestive health by repopulating your stomach with the bacteria you need for digestion/
It can help your bones. Buttermilk is an excellent source of calcium. Your bones, teeth, and blood all include significant amounts of calcium, making it the most common mineral in your body. Calcium is not only important to your body's bone structures, but also critical to maintaining signaling systems in your blood.
It can help keep your Cholesterol levels healthy. Studies have shown that a small amount of buttermilk each day can help lower cholesterol and triglyceride levels in people with high cholesterol levels. High cholesterol is tied to heart disease and strokes, so keeping your levels to a healthy range will really help your health.
Although people who have lactose intolerance may find they are better able to tolerate buttermilk, remember that it is still a dairy product.
People who have dairy allergies or are particularly sensitive to lactose should be cautious about buttermilk. It's also not a low-calorie food, so if you are trying to limit your calories, be sure to have just one or two 8-ounce servings a day.
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