Blueberry Muffins

Well, it's been a while since baking day and the cupboards are looking quite bare.  On top of that school is just around the corner, so I must fill the freezer again before the craziness begins.  Today I made blueberry muffins.  I'm still buying local blueberries at the store.  They're super big and super sweet, yum!  I adapted another recipe from the Joy of Cooking(love that book!) that made 24 muffins.  The fam must have liked them because in a matter of hours I was down to 5...yes 5!  Maybe these won't make it to the freezer, but at least they made it where they were intended for:)

I love to use buttermilk when I bake.  It's naturally low-fat and has a better depth of flavor than regular milk that really makes a difference in the final outcome.  Plus, not sure why, but muffins and cakes made with buttermilk are so moist and soft and delicious!

Whisk dry ingredients together and set aside

Add wet ingredients to dry

Fold in blueberries

Fill muffin tins and bake at 400F for about 15 minutes.  Enjoy while still warm or freeze in a ziploc freezer bag for later use.

Basic Buttermilk Muffins With Blueberries
adapted from the Joy of Cooking

Whisk together in a medium bowl and set aside:

1 c ap flour
1 c ww flour
2 T wheat germ
1 T baking powder
1/2 t baking soda
1/2 t salt
1/4 t nutmeg

In a small bowl whisk together:

2 eggs
1 c buttermilk
2/3 c sugar
8 T canola oil
1 t vanilla

Add wet ingredients to dry ingredients and stir just til moist, do not over stir.  Fold in 1 1/2 c blueberries.  Scoop into lined muffin pan and bake at 400F for 15 minutes. Enjoy:)