You don’t get anything clean without getting something else dirty.
This is the truth when I decide to take on my fridge.
But…I made these yummy Blueberry Buttermilk Muffins!
You may have guessed that after making this for dinner the other night, I had a small problem – half a carton of buttermilk in my fridge! The expiry was still weeks away but I know me…and in no time, before knowing it, that expiry date would be all up in my face. I hate wasting food so I set to task to make something using the remaining buttermilk. Sure, I could make this dish again but what fun would that be?
Now that I think of it, this recipe came together by chance in an attempt to use up and make due with ingredients I had on hand. Firstly, buttermilk as we’ve established. I also had a tub of plain Greek yogurt, a bag of wild blueberries in the freezer and NO EGGS! Normally, I would’ve given up at the discovery of no eggs but I was determined to use up these other ingredients…and equally determined to not change out of my pj’s and leave the house.
So very glad I did because these blueberry buttermilk muffins were so tasty! Incredibly moist and deliciously light and fluffy! And they stayed fresh for D-A-Y-S! As in – these could possibly be used as dryer sheets they were so fresh-lasting. I’m joking…too much? Alright.
If you’ve been following along, you probably know by now that my #1 rule in baking is – DO NOT OVER MIX. In cookies, it makes them painfully tough and hard and in muffins and cakes, rubbery and dense. In the case of these muffins, a few (not a ton) of flour streaks are totally ok. So go slow and gentle for tender cookies and fluffy cakes and muffins. Use the lowest speed on your mixer or mix by hand until just combined. What’s my #2 rule? DO NOT OVER BAKE. I try my very best to give you accurate temperatures and times but there are so many variables and every oven is different. Always keep an eye on your baked goods, especially in the last 5-10 minutes where it really matters.
Buttermilk is definitely what gives these muffins their moist and fluffy texture while the blueberries make them explode with flavour. To prevent the batter from turning too purple – mix the batter VERY GENTLY. I’m not particularly opposed to purple muffins but now you know what to do to avoid…or make, purple muffins!
Want more muffins from Teta Lizza’s Kitchen? Check out these irresistible Whole Wheat Peanut Butter and Chocolate Chip Muffins, these satisfying Banana Walnut Oat Bran Muffins, or these sunshine packed Strawberry Banana Muffins.
enjoy | liz | xo
- 3-1/2 cups all-purpose flour
- 2 tbsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1-1/4 cups granulated sugar, plus more for sprinkling
- 1 cup buttermilk
- 1 cup plain greek yogurt
- 6 tbsp butter, cut into pieces
- 3 cups frozen wild blueberries (I used Europe's Best Wild Woodland Blueberries)
- Preheat the oven to 375F. Line two and a half 12-cup standard muffin tin with paper liners (total 30 muffin cups).
- Whisk together the flour, baking powder, baking soda and salt in a large bowl. Set aside.
- In a microwave-safe bowl, add the sugar, buttermilk, Greek yogurt, and butter. Microwave for 1 minute on high. Whisk the mixture together. You will see a few little bits of butter floating in the mix.
- To the flour mixture, add the blueberries and toss gently to coat.
- Add the flour mix into the buttermilk mix and SLOWLY and GENTLY fold the ingredients together with a large spoon or spatula. Do not over mix.
- Using one 3-tbsp scoop, divide the batter among the muffin tins and sprinkle with a bit of sugar (about 1/8 tsp each).
- Bake for 30 minutes or until a toothpick comes out clean and the tops are slightly golden brown. Let sit for 5 minutes in the pans, then to a rack to cool completely.