Buttermilk Blueberry Muffins

I am trying to expand my collection of muffin recipes – both sweet and savory. Blueberries come to mind immediately for me. And in this case with buttermilk, to keep the sweet from overpowering the whole thing, I think I will be a happy camper at the end of this little experiment. Besides, I topped each muffin with Turbinado sugar – love the crunch of that.dd_1581

A notice, though, to all you people developing recipes for muffins – those of us baking muffins have one of two sized pans – a 6 cup muffin pan or a 12 cup muffin pan – strange numbers, like 15, are not appreciated at all. Come on, really? Thankfully, this is sane recipe that makes – wait for it – 12 muffins.

2 1/2 cups all purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1/3 cup butter, room temperature
1 cup sugar
2 large eggs
2 tsp vanilla extract
1 cup buttermilk
1 1/2 cups blueberries*
Turbinado sugar, for topping

Preheat oven to 375F. Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, followed by the vanilla extract. Stir in one third of the flour mixture, followed by half of the buttermilk. Mix in another third of the flour mixture, followed by the remaining buttermilk. Stir in all remaining flour, mixing until no streaks of dry ingredients remain. Fold in blueberries until well-distributed. *If using frozen blueberries rinse first, dry well, and then toss in 1 tbsp flour before folding in.**
Divide batter evenly into prepared muffin cups. Each cup should be full of batter. Sprinkle with coarse sugar.
Bake for 21-24 minutes, until the muffins are domed, lightly browned on top and a toothpick inserted into the center of each muffin comes out clean. Transfer muffins to a wire rack to cool completely.

Makes 12, thankfully.

Source: Baking Bites

** I have also heard you can toss with confectioners’ sugar too which makes a degree of sense since confectioners’ sugar has corn starch in it. May try that next time.

These were pretty damn tasty blueberry muffins. I do think frozen fruit, in this case, organic, was the way to go. With that you can make blueberry muffins in December if you get yourself in the mood. Which I just might – these went over well with the MotH and The Boy and also the office. That just makes me really happy. I suppose I’m just a simple creature. Making food that makes people happy, makes me happy. I suppose that can be a bit dorky, but it is what I am.

Also, I do love those muffin cups. They are supposed to be like grass and I really like them. They are Wilton Petal Grass Baking Cups. We just don’t have a lot of options for cool muffin cups around here, and sometimes I need something not too terribly expensive to make up my free shipping order on Amazon, so there we are. There are several more on my list … yeah!

Butter Usage – by month – March 2016


Meyer Lemon Bars

8 March – 16 Tbs – Raisin Walnut Oatmeal Cookies

11 March – 6 Tbs – Guinness Brownies

11 March – 16 Tbs – Pie Crust

12 March – 8 Tbs – Apple Walnut Pie

20 March – 13.5 Tbs – Walnut Muffins

24 March – 11 Tbs – White Chocolate Chip Cranberry Pecan Oatmeal Cookies

25 March – 16 Tbs – Meyer Lemon Bars

86.5 = 10.8125 sticks = 43.25 ounces = 2.703125 pounds

Not embarrassing, to say the least – in the butter use department. And I have to say that butter pie crust was so amazingly good. Now I am feeling slightly guilty about knowing the source for it. Will dig through lots of papers to figure it out.

Pecan (or Walnut) Pie Muffins

This is a recipe that I cannot help but to make over and over.  It is a combination of a great friend’s recipe and a recipe from Trisha Yearwood. Not surprising since they both grew up in small Southern towns.  I, unfortunately, grew up in a amazing large “southern” town. Nope – Jacksonville, is not really Southern, in the big picture. There are so many people from all over the world. Although, I do love the Persian influence. You have to live there to get that.D&D_0149

So … Pecan Pie Muffins – here we go.

1 cup chopped pecans 0r walnuts (either is good)
1 cup brown sugar
1/2 cup all-purpose flour
pinch of salt
1 tsp vanilla or a little more
2 large eggs, room temperature
13.5 Tbs unsalted butter, melted and cooled

Preheat oven to 350 degrees. Line muffin tin with muffin cups and spray them with non-stick spray.  In  a bowl, whisk together nuts, sugar, and flour. Make a well. In another bowl, whisk eggs until foamy. Add cooled butter to eggs. Pour wet ingredients into dry ingredients until just mixed.

Fill muffin tin about 2/3 full.  Bake 20 minutes or until toothpick comes out clean.

Yep – awesome. I really think they are breakfast, but they probably should not be. Just saying.

Bacon Cheese Chive Muffins

You know when you see a picture of something that looks good and then read the recipe and go, well, crap. I had not really D&D_0380thought about making something like this until I received an email from all recipes.com that had, what I would consider was a bit of inspiration.
I had all the major parts of the recipe at home and for once, wasn’t totally freaked out by a “cream of – insert crap word here” soup. I just didn’t use it. Ugh, so gross. Sorry. I have seen some recipes on pinterest that do the “no creamed soup” recipes, and I applaud them. Quite vigorously. It just seems wrong to add something so processed to something that you are, pretty much, making from scratch. Especially when you really do not have to do it. I used sour cream as a substitute, and it worked really well. So I started thinking of things that made some sense and I hit on this. Makes 12 muffins.

So here is what I came up with a nod to the original.*

8 slices of thick cut bacon

2 cups all-purpose flour

2 tsp sugar

2 tsp baking powder

1/4 tsp table salt

1 1/2 tsp garlic powder (Thank you Penzys!)

4 tsp fresh chives, snipped with kitchen shears

1/3 cup Parmesan, finely grated

1/2 cup Gruyere, grated

1/2 cup sharp Cheddar, grated

1 egg, slightly beaten

1/2 cup whole milk

1/2 cup sour cream

1/2 cup canola oil

Place bacon in a large sauté pan. Cook over medium high heat until evenly brown. Easiest way. Start with a cold pan and add just enough water to cover the bottom. This keeps the spattering down. By the time the water is gone, the bacon has rendered. {Remember to save those bacon drippings} Drain on paper towels on a plate, and crumble, and set aside. Meanwhile, preheat oven to 400 degrees F and line muffin pan with liners and spray with non-stick spray. 

In a large bowl, whisk together flour, sugar, baking powder, salt, garlic powder, chives, Parmesan cheese, and, Cheddar cheese 

In a large measuring cup, combine egg, milk, sour cream. and vegetable oil. Stir this mixture into the flour mixture just until moistened. Add the bacon. Spoon batter into the prepared muffin pans.

Bake for 20 – 25 minutes or until a toothpick inserted into a muffin comes out clean.


22 August 2015

Bacon Cheddar Chive Muffins.

These were really great. I liked them spilt and toasted for breakfast with some salted butter on them. I mean, bacon, cheese, and, um whatever else. I am ever grateful to my friends at the office for trying them and for, what I hope, are real opinions.
Would like to try again, with some variations. Sausage, I think will be involved. And cheddar.

Pecan Pie Muffins – A Southern Tradition


Pecan Pie Muffin

It’s strange how often Southern recipes make the rounds. I saw a recipe in Trisha Yearwood’s Georgia Cooking in an Oklahoma Kitchen and remembered that I had had something like this before. Amusing how it works since we are all connected. I had my original recipe from my friend Dawn who grew up in a very small North Florida town. I found out today it was her mom’s favorite and she still makes it for her and I totally get it.
This was a huge success with my friends and with the Boy, who I think might expect me to make them weekly. They are easy enough to make after work as long as you get the eggs to room temperature.
Of course, it helps that we have the best local pecans around. Renfroe‘s is our local pecan place and I get about 3 pounds at a time and keep them in the freezer. And I never follow the measurements on nuts – kind of the same way I think about cheese – there is always room for just a bit more.

1 cup chopped pecans
1 cup packed brown sugar
1/2 cup all-purpose flour
2 large eggs
13.5 Tbs butter, melted and cooled * **

Preheat oven to 350 degrees. Line muffin tin with 9 muffin cups and spray with non stick spray.
In a large bowl, combine pecans, flour, and sugar and mix well to combine. Make a well in the center of these ingredients.
In another bowl, beat eggs until foamy. Add the cooled melted butter and stir to combine. Pour butter mixture into dry ingredients, stir until just mixed.
Fill muffin cups 2/3 full. Bake for 20 minutes or until toothpick comes out clean. Remove from pan immediately and cool on a wire rack.


Pecan Pie Muffin

7 March 2004
6 July 2015

* I hate measurements for butter that give both cups and then tablespoons. Pick one please. Or by weight.  Ugh.

** I just played this by ear and went with something that was between the two recipes. And was probably more butter than needed, but I baked them a bit longer than needed and they were amazing.


TBM (to be made) List

I read a lot of books – yep – I’m another kind of book nerd besides being a food nerd. Jane Austen, Colin Dexter, Agatha Christie, P.D. James. And cookbooks.

And I read other bloggers that like to read too. Apparently they all have a TBR pile – to be read. But I have figured out that I have a TBM list = To Be Made. It is an on going and ever changing list. No big surprise there. Lists are a thing with me which is kind of annoying. During the week, usually when I’m hungry, I write down things that sound good to make – it helps me make the grocery list – ugh yet another list – but then I get practical and start to cull the list of unrealistic things that I always seem to plan.

So right now, what are the things on my TBM list, you ask? – or not, as the case may be. Here’s the mental jumble that is my thoughts on being in the kitchen this upcoming week.

Roasted Potato Salad – with tiny new red potatoes.
Salted Caramel Sauce
Sugared Lemon Cookies – made them this week, by the way -Post to follow
Salted Lemons
Chicken Francese
Hot Pepper Jelly
Blackberry Jelly – from blackberries from a friend. In the freezer until I’m ready.
Cheddar Pepper Jelly Thumbprint. These are so good.
Pecan or Walnut Tassies
Brown Sugar Pecan Scones
Off-to-bed Butter Cookies
Lemon Doughnut Muffins
Pecan Cream Cake
Bacon Wrapped Dates
Couscous Salad – unless the Boy drinks all the orange juice. Which I am pretty sure he will.

There it is. My list of lists.