Well it's -20 degrees C today, white outs everywhere, and the nice people on the radio telling us not to drive anywhere if we don't have to. So what am I thinking of? Fresh blueberries and nice summery recipes, of course. I'm a little backwards that way. But it'll make us temporarily forget about the freezing cold, and the 2 inches of ice covering your car if you're parked in an outdoor lot like I am. Unless you're living in one of the places where it's nice and warm... and right now you're reading this, wearing a tank top and shorts, thinking "suckaaaaa". I envy you.
So what made me think of nice summery recipes on such a cold day? Blueberries were on sale at the grocery store for $1/pint. That helps.
Normally I don't freeze a lot of my baked goods. Usually, because I eat what I don't give away in a few days. Which is why I usually give most of them away! But muffins actually freeze pretty well. Just double wrap them in plastic wrap, and then put them in a thick freezer ziploc bag, and make sure to squeeze all the air out first. They should be good for a few months. Just let them sit on the counter to thaw out when you have that blueberry muffin craving. And if you're really impatient, and need a blueberry muffin like STAT!, you can warm it up in the microwave for a bit. Mmmm warm blueberry muffins on a cold winter day. Makes me almost not mind scraping the 2 inches of ice off my car. Almost. :P
Blueberry Buttermilk Muffins
Adapted from To Die For Blueberry Muffins on www.allrecipes.com
Makes 1 dozen muffins
- 3 TBS all purpose flour
- 1/4 C brown sugar
- 1 TBS melted butter
- 1/2 tsp cinnamon
- 2-1/4 C All Purpose flour
- 1 C + 2 TBS granulated sugar
- 3/4 tsp salt
- 1 TBS baking powder
- 1/2 C vegetable oil (I use canola oil)
- 1 egg
- 1/2 C buttermilk
- 1-1/2 C fresh blueberries (washed and dried thoroughly)
- Make the crumb topping: Mix together the 3 TBS all purpose flour, 1/4 C brown sugar, 1 TBS melted butter, and 1/2 tsp cinnamon. Once it's stirred up a bit with a fork, then you can crumble it with your fingers.
- Preheat the oven to 400 degrees F. Line a muffin tin with muffin liners.
- Combine the 2-1/4 C flour, granulated sugar, salt, and baking powder in a large bowl. Mix well.
- Pour the oil into a small bowl, add in the egg and buttermilk. Beat together.
- Make a well in the center of the dry ingredients, and fold in the wet ingredients. Mix just until the dry ingredients are moistened, do not overmix.
- Fold in the blueberries.
- Pour the batter into the prepared muffin pan. Sprinkle the crumb topping on each muffin.
- Bake for about 27 minutes. Check with a toothpick to see if they're done. I find sometimes mine need a couple more minutes than that.
- Let the pan cool on a rack for about 10 minutes, then transfer the muffins onto a cooling rack to cool completely.