are few and far between in my house. i end up wasting so much when it expires before i can use it all. call it a failed experiment, if you will, my long-ago purchase of dried buttermilk. i mean sure, it’s convenient and all that i guess, but i really found that i didn’t get the same affect in my buttermilk based recipes as just using regular buttermilk. so i started buying it already in the jug again. and thank [insert deity of choice] Baking Bites had a whole post on buttermilk and links to recipes featuring buttermilk as an important ingredient. otherwise, i’d be back to wasting large amount of it after buying a jug and then not having enough things calling for it to cook. it also helped that one of their recipes was a pretty quick muffin recipe. so quick that i made it on a midweek day and still had time to get my hair curled proper before work (speaking of which, it’s time to get it butchered again so i can go months without even brushing it. did i mention i’m lazy? i am). plus there’s blueberries in these muffins AND cinnamon and on a wednesday morning you just can’t complain about something like that … try these. you’ll see …
Buttermilk Blueberry Muffins
recipe courtesy Padma’s Kitchen via Recipezaar
1 cup blueberries (i used frozen ones)
2 cups flour
1 Tablespoon flour (to toss the blueberries in)
2/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 1/4 cup buttermilk
1 teaspoon vanilla
3 Tablespoons butter melted and cooled (do this step first, by the way)
Preheat the oven to 375. Grease a muffin tin or line with papers. Toss your berries (that sounds kinky) with the 1 Tablespoon flour. Set aside. In a bowl, whisk together the flour, baking powder, baking soda, and cinnamon. Stir in the salt and sugar. Make a well in the middle of the mixture. In another bowl, whisk together the egg and the buttermilk. Add this to the dry mixture and don’t beat the crap out of it. just stir it gently until blended. Fold in the blueberries.
If you’d like to make a streusel topping, click the link up there to Padma’s blog where you’ll find the amounts for that. Since I made these on a weekday, I did not add a streusel topping though i’m sure one would be very, very good.
If you’re not streusel-ing, fill your muffin cups with the batter and bake them until they test done.
I served these sliced with a little butter and slices of strawberries.
man, what a tower of blueberry muffin destruction, this looks like …
cooking music: Neil Diamond (shut up, don’t judge me, he’s awesome)