Do you have them too? Per the school calendar summer is officially over, though we can still enjoy ourselves in its wake.
Around here the days are still sunny, nights warm, and the markets full of sweet produce. Until I’m simmering a pot of chili & donning a North Face fleece, then I’ll be otherwise embracing the season’s end, from my kitchen. I love produce this time of year, and warmer than usual temps have made summer crops available longer. When I think of summertime, I immediately think of berries, and I’ve been meaning to work them into the menu while there’s still time! Blueberry Buttermilk Muffins it is. These are a personal favorite—comforting, semi-sweet, and bursting with ripe berries. I like to serve these warm with a little butter (so long breakfast cereal).
I truly love these, and here’s how you can:
- 2.25 cups flour
- ¼ cup sugar
- 4T brown sugar
- 1T baking powder
- ¼ tsp salt
- 1 cup fresh blueberries + a handful for topping before oven (rinsed and towel dried)
- ½ cup macerated fresh blueberries
- 1 large egg
- 1 cup buttermilk (I use reduced fat)
- ¼ cup melted butter
- Preheat oven to 425 degrees.
- In a large bowl combine flour, sugars, baking powder, salt and whisk well.
- To mix add the 1 cup whole blueberries tossing in the flour to coat.
- In a small bowl macerate the additional ½ cup blueberries with a wooden spoon.
- In a separate bowl, beat together egg, butter & milk, whisking well.
- Add wet egg mixture into dry ingredients, and macerated blueberries, stirring to combine well (avoid over-beating).
- Grease & flour bottoms of muffin tins, to make 12 (smaller tins, may make ~18-24 depending on fill).
- Fill blueberry muffin batter just above ¾ of the tin.
- Push a few extra whole berries to top of each muffin well.
- Sprinkle top with a little granulated sugar.
- Bake for ~20 mins, until wooden toothpick inserted comes out clean (baking time may vary depending on size of tins, mine were larger, so for smaller pans check after 15 mins).
- Cool in tins, and serve warm or room temperature plain, with butter, honey, or cream cheese!
You’ll have to make a batch to smell how amazing these are from the oven. I enjoy them best with a morning cup of tea. I also enjoy them for dessert, so pretty much I’m eating them all day, but who’s counting? My version of the classic muffin uses buttermilk for a richer batter, and these are less sweet than most you’ll find at stores (I don’t like to add too much sugar since the berries are inherently sweet). You can definitely up the sugar content to your liking, but really these are delightful with the blueberries as the focus. I put a lot of fruit in these, so there are berries in each bite. By macerating a portion we get an even distribution of fruit throughout the muffin—versus just heavier berries tending to sink to the bottom. Another addition I do is to add ripe banana for a blueberry-banana variety. If muffins aren’t your thing, this recipe works well as a loaf cake, though you’ll have to tack-on some extra time in the oven.
Not only do these taste stellar, but we’re maxing our antioxidant potential with a good dose of vitamin-packed fruit. Blueberries in particular are rated as one of the world’s healthiest foods, full of phytonutrients—anthocyanins & flavonols. Don’t worry, these are easier to make than those were to spell. With a couple of bowls and a few ingredients, you’ll have these ready in about 20 minutes. When I think of blueberries, iconic muffins come to my mind. Well, so does that girl Violet who swelled-up like a giant blueberry in the flavor-changing gum scene from Willy Wonka, but I assure you these muffins won’t do that (but if you eat all 12 I can’t make any promises).
Though I’m looking forward to sweater weather & pumpkins, I’m making the best of these blues until then!