I’ve been cruising through my little black book lately. Before your eyebrows go too far up through your forehead, it is a little black binder where I keep all my handwritten recipes. It is over stuffed, grease-stained, and flour covered. But, it contains some of the world’s best recipes. Just ask me and I will tell you. Or don’t bother to ask, because I will tell you anyways. One of these recipe treasures is Marilyn’s Buttermilk Blueberry Muffins.
This is a true muffin mix – not an overly sweet cake mix with some blueberries thrown in. These blueberry muffins are dense and filling, and really let the fruit flavour come through, unlike some of the mix-based muffins. Speaking of blueberry muffin mixes, does anybody else remember when those mixes first came out? With the little tin of blueberries to mix into the batter? After I picked up my retainer, we stopped by my Gram’s and she had just made a batch of those.
I buy up blueberries in the summer, freeze them on a cookie tray, and then store them in a freezer bag. They then come out in whatever quantity I need. Whether you are using frozen or fresh blueberries tossing them in flour and sugar is really important. The flour/sugar coating keeps the berries from sinking to the bottom of the muffins.
The original recipe calls for just plain ol’ milk. Using buttermilk gives the muffins a bit of a tang that goes really well with the blueberries. Be extremely careful not to over stir the muffin mix so you don’t end up with a batch of paperweights.
If you notice the bottom of the muffins getting too brown, you can turn the heat down or place the muffins higher in your oven. The tops will not darken a lot to let you know they are cooked, so you will have to give them the touch test.
- 2 eggs
- 1 cup buttermilk
- ¼ cup melted butter
- 1½ cup all purpose flour
- 3 teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons sugar
- 1 cup blueberries
- ¼ cup all purpose flour
- ½ cup sugar
- Preheat oven to 400 F
- Mix together blueberries, ¼ cup flour, and ½ cup sugar; set aside
- Beat eggs, milk, and butter in a large bowl
- In a separate bowl combine flour, baking powder, salt, and sugar
- Combine wet and dry ingredients
- Fold in blueberry mixture, being careful not to over mix
- Evenly divide batter between 12 muffin cups
- Bake 20 minutes or until tops are firm