These buttermilk blueberry muffins are just the way to start a summer’s morning (especially if they are served with good strong coffee!). You may have noticed that I really get excited about produce – in the summertime, I’m sure as each fruit comes into season it is my absolute favorite…until the next one is in season. Right now, I’m enjoying blueberries, particularly as it seems that different varieties are grown in the southern part of Washington that produce throughout the summer (as opposed to the varieties in Southern Oregon that seemed to produce only through early July). I recently bought a pound of blueberries at the farmer’s market with the intention of freezing some to make muffins at some later date. They tasted so good though, I was left with about a cup and decided rather than delaying gratification, I might as well just make blueberry muffins now.
Inspiration for these muffins comes from this brown sugar buttermilk muffin recipe.
Buttermilk Blueberry Muffins
Makes 12 muffins
½ cup butter, softened
¾ cup brown sugar
1 cup buttermilk
1 teaspoon baking soda
¼ teaspoon salt
2 cups flour
1 cup fresh or frozen blueberries
Preheat oven to 375 degrees.
In a large bowl, cream the butter, brown sugar, and egg. Add the buttermilk and mix well. Add the baking soda and salt. Add the flour and mix until all the flour is incorporated. Gently fold in the blueberries.
Grease or line muffin pans with cupcake liners. Fill each muffin cup in the pan about 2/3 of the way. (A quarter cup measuring cup works well to do this).
Bake for 15-17 minutes or until a knife inserted in a muffin comes out clean. Store in an air-tight container.