Wednesday, June 12, 2013

Blueberry Muffins... yup... I did!

Blueberries were on sale the other day and my grandsons MADE me get some!  After giving them a few I decided to finish off the container with a batch of blueberry muffins, one of my favorites.

This was the first time I ever used actual buttermilk (which the recipe called for) - I usually adapted it to what I had on hand, which had NEVER been buttermilk!  I grabbed a bottle the other day to try making our own ranch dressing (another post, to be sure) so I thought, "well, it does call for it...".

The difference in the batter was significant.  How very interesting!  I will have to read up a bit on the chemistry involved, but this was pretty obvious that what I'd been doing didn't do my original recipe justice!

Here it is:

Blueberry Muffins
(Original recipe from Woman's Day Book of Baking - 1977)

2 1/2 cups flour
2 1/2 tsp baking powder
1/4 tsp salt
1/2 cup sugar
1 cup buttermilk
2 eggs, beaten
1 1/2 cups blueberries
1/2 cup butter or margarine, melted

  1. Sift the flour, baking powder, salt and sugar together in a large bowl.
  2. Add the buttermilk, eggs and melted butter.  Mix ONLY till the dry ingredients are moist.
  3. Fold in berries.
  4. Scoop into muffin tin cups, filling about 2/3 full.
  5. Bake in a preheated 400 oven for 25 minutes, or until light, golden brown.

NOTE: I have a REAL problem NOT over stirring muffins.  It is best to just stir enough to mix the ingredients, otherwise, you get what I often do: muffins that are NOT the right consistency!  Overstirrers, beware!

Have fun in the kitchen,


  1. Haven't cooked with blueberries in a while, but headed to the farmers' market to find some green tomatoes (grocery stores don't seem to put them out). Think I'll get me a pint or two of BB too!