What do you do with leftover buttermilk? Sure, pancakes are always on option, but what about a warm batch of buttermilk blueberry muffins? This recipe makes 10 muffins total, the perfect amount to meal prep for the week ahead!
While I love making a yummy breakfast on a slow Saturday morning, like my cottage cheese pancakes, it’s not feasible to have a full on meal in the morning before heading off to work. Which is why I throw together my “breakfast snags” to easily snag-and-go right before heading off to work. Blueberry muffins happen to me one of those easy snags!
Now this recipe does require some prep, which of course I like to keep my prep to a minimum on the weekend. However, if I plan on having something easy for lunch (like a salad or something easy using my lunchbox cheat sheet), prepping muffins for breakfast won’t add much more to my plate.
Do not over stir the blueberry muffins batter!
I admit that my first round of putting these blueberry muffins together was an epic fail. Why? Well, first, I didn’t put nearly as much butter or sugar in. Whoops. Second, I stirred the batter for far too long and ended up with extremely dense muffins (that didn’t have much taste). Also, they looked kind of funky.
Fold the batter together gently, and only for 10-20 seconds! Leave the lumps. Trust me on this, if you over stir you won’t get those deliciously fluffy blueberry muffins that you crave.
Use silicone liners & make less waste
I like to use my set of silicone muffin liners. Keeps everything clean in my muffin tin, and waste free in the kitchen.
I’m sure you’ve seen recipes for blueberry muffins that don’t have buttermilk in them, which sound a lot easier (and cheaper) given that buttermilk is certainly priced higher than your usual milk of choice. However, having buttermilk in this recipe gives the muffin a different kind of texture and taste that is unbeatable compared to normal milk.
According to Joy of Cooking (my new favorite cookbook, which you should totally snag a copy of), buttermilk is a fermented sour drink—similar to yogurt and kefir—made from pasteurized skim milk and 8.5 percent of milk solids. A culture is added to give it that tangy flavor that we love in our baked goods—or fried chicken.
Now you could try to substitute buttermilk if you don’t feel like buying it (I like this guide from The Kitchn), but honestly, I think you should just buy the real thing. The recipe is worth having buttermilk for, and you could always find other recipes to use up the rest of that bottle.
Buttermilk Blueberry Muffins
- 1/2 cup buttermilk
- 1/2 stick butter melted & cooled
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 cup flour
- 1/4 cup sugar
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup fresh blueberries
- Preheat the oven to 400 degrees
- In a large bowl, whisk together the wet ingredients (egg, buttermilk, melted butter, and vanilla extract).
- In a smaller bowl, mix together the dry ingredients (flour, sugar, baking powder, baking soda, salt).
- Add in the dry ingredients to the wet ingredients. Stir with a rubber spatula until the dry ingredients are completely mixed in (only about 10 seconds). Leave the lumps!
- Gently fold in the blueberries, turning only enough for them to evenly be placed in the batter. Again, be gentle with the batter. Do not over mix.
- Line a muffin tin with parchment paper or muffin liners.
- Scoop in 2 tablespoons of batter into each muffin liner (about 10 muffins)
- Bake for 25 minutes