So, it’s Friday and I’ve been up since about 6am with my head just a-spinnin’ with ideas and things I want to do today…or one day…when I grow up. 
Surprisingly enough, the first thing I scratched off my to-do list is making some homemade, from scratch blueberry buttermilk muffins made with fresh blueberries that Philip and I picked up from the Farmer’s Market a few days ago.
As I was sharing my early morning cooking adventure on Facebook, I had a few folks asking for the recipe…so here it is:
BLUEBERRY BUTTERMILK MUFFINS
1 cup buttermilk
1/2 cup butter or margarine, melted
2 eggs, beaten
2 1/2 cups all-purpose flour
1 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups fresh blueberries or dry-pack frozen blueberries
In small bowl, combine buttermilk, butter and eggs until blended. In large bowl, combine flour, sugar, baking powder and salt. Make well in center. Add buttermilk mixture, stirring until flour mixture is just moistened. Fold in blueberries. Spoon batter into greased muffin cups, filling 2/3 full. Bake in preheated 400-degree oven 20 minutes or until tops are golden and wooden pick inserted in center comes out clean. Remove from pan. Serve warm or cool on wire rack. Makes about 18 muffins.
Mrs. Dial’s Observation – In the end, some muffins were bleeding blueberries, some contained 1 or 2 blueberries and others were JUST the right balance of blueberries to batter. Next time, I’ll make sure to fold blueberries into the batter more thoroughly. These muffins are tasty little treats and totally approved by Mr. Dial. Trying to resist the temptation to grab a third one. Eek! Enjoy!
This looks delicious! I’m going to have to make some of these to take to school in the morning
My to-do mornings always start with a homemade breakfast too!