Blueberries do eventually go a little squidgy - yes, that is a word - and, while I can drown out the ripened texture with yogurt for breakfast, you must admit when a fruit is going bad and bake something with it. Unfortunately, I only had 1 cup of fresh blueberries so I had to add some wild frozen ones but that only made the batter slightly blue and had no bad effects.
These muffins are more like a spice cake, think coffeecake maybe. But they were absolutely delicious. I doubled the recipe to ensure there were enough for Josh's entire office and by noon 2 dozen had been consumed. I count that as a success.
My alterations were slight. I had less than a cup of buttermilk so I substituted heavy cream for the rest. Calories, calories. I think milk in general will work because the real point of the buttermilk is to add liquid to the dense batter. If I had milk in my house I would have tried it for sure. I also used a cup of whole wheat flour, you know to offset the cream effects. I don't think using all whole wheat flour will work because it is so dense and you might end up with bricks but the half and half method worked really well and added a nutty undertone.
All in all a successful night in the kitchen. I am very pleased. By the way, Josh took the pic in his office, note the floppy discs in the background.
Blueberry Cinnamon Muffins
Yields 18 muffins
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 1/2 tsp. pure vanilla extract
2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
3/4 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg
1 cup buttermilk
1 cup fresh wild blueberries or frozen wild berries
Preheat oven to 350 F. Grease or line muffin tins with paper liners.
In large bowl or electric mixing bowl, cream butter, sugar until light and fluffy, about three minutes.
Add eggs, one at a time, beating well after each addition.
Scrape down sides of bowl, then beat in vanilla.
In separate bowl, sift flour, baking soda, baking powder, salt, cinnamon and nutmeg.
Add flour mixture to batter in three additions, alternating with buttermilk in two additions, beginning and ending with the dry ingredients.
Gently fold in blueberries.
Spoon batter into muffin cups about two-thirds full. Bake in centre of the oven for 20 to 25 minutes or until tops are golden and spring back when lightly touched and a wooden skewer inserted into the centre comes out clean.