Amid these 100+ degree temperatures, some of my gals have been mumbling about the heat curbing their appetites. I’m not very sure anything can curb my appetite (Coffee? No. Illness? No. Heat? Certainly not). My love of food—more particularly carbs and sugar—will stand the test of time along with the greatest of love stories.
In an attempt to bake something other than cupcakes, I went for muffins. Same cute wrapper, same size, same fluff, less sugar = healthy! (OK, not really). But, I used all natural ingredients, whole wheat flour, and loads of organic blueberries.
Additionally, I was feeling quirky and wanted to say “Muffin! I made you muffins!” when the boyfriend came home.
Muffin was satisfied with the muffins, which came out moist and dense, and loaded with blueberries. It’s a very simple, reliable recipe that I’ll turn to when I’m lacking inspiration. All in all, a win-win for the muffins.
Buttermilk Blueberry Muffins
Adapted from food.com
– 2 1/2 cups whole wheat flour
– 1 1/2 tsp. baking powder
– 1/2 tsp. baking soda
– 1/4 tsp. salt
– 1 cup sugar
– 2 eggs beaten
– 1 cup buttermilk
– 4 ounces butter
– 1 1/2 cups blueberries
– 2 tsp. vanilla
– Sift dry ingredients (flour, baking soda, baking powder, salt) together.
– In another bowl, whisk eggs, buttermilk, melted butter, vanilla and sugar together.
– Make a well in the dry ingredients, and pour in liquid ingredients. Whisk together thoroughly.
– Fold in blueberries.
– Pour batter into greased muffin cups (or cupcake wrappers) and bake for 18-20 minutes at 400 degrees.