Big, tall, soft and fluffy blueberry buttermilk muffins topped with coarse sugar that will give those bakery muffins a run for their money!
I am out of just about every food imaginable at my house. Yesterday I had frozen enchiladas for breakfast, and today I started a fire in my microwave trying to spice up my oatmeal. Maybe I should explain. I really like drippy peanut butter (or almond, or whatev) on my oatmeal, and I’m completely out of all butters except for a 1 tablespoon packet of almond butter. You know? The kind you have to knead first and it never really gets drippy like the stuff from a jar? So I thought it would be brilliant to put it in the microwave for 10 seconds. It was not the first time I’ve ever made that type of mistake, but it was the first time anything has actually caught on fire.
I stared at in in disbelief for a moment, then I blew the fire out. It was mildly scary, and also a little funny. You know, one of those times where you’re really glad no one else is at home and has to see how dumb you are, but then you tell the entire internet, and the whole idea of any discrepancy is completely lost.
It’s funny. You go away for a weekend leaving the man in your house to his own devices, and you come home to find no new groceries, just lots of receipts from Chipotle. And somehow I can’t find the motivation to go grocery shop. Or make more muffins. Or get off the couch? Post adventure hangover is apparently still in play.
Basically, I wish these muffins had lasted more than 48 hours and magically withstood the 3 months that have now passed since I made them. I would eat the crap out of them, and I wouldn’t even have to burn the house down to do it.
I’d been eyeing my girl Sally’s blueberry muffins for a good long time, and been dyyyying to try to make some muffins as tall and beautiful as her’s, so one day I had some leftover blueberries in my fridge, and just decided they needed to happen already.
The result was the tallest, most gorgeous muffins I have ever seen come out of my oven! Sally uses extra baking powder and starts with a high oven temp which is the secret to these perfect muffin tops. So much better than my usual muffin top (#whatisgoingonwithmymuffintop)<–Inside joke from Hood to Coast just for you, Laurel. 😉
- 3 cups white whole wheat flour
- 1 tbsp baking powder
- 1 tsp salt
- 2 eggs
- 1 cup sugar
- 1 cup reduced fat buttermilk
- 1/2 cup unsweetened applesauce
- 1 tsp vanilla extract
- 1 and 1/4 cup fresh blueberries (preferably organic)
- coarse sugar for sprinkling (optional)
- Preheat oven to 425. Spray muffin tin with nonstick spray, or line with paper liners. Set aside.
- In a large bowl, whisk together flour, baking powder and salt. Set aside.
- In a medium bowl, whisk together eggs and sugar until combined. Mix in buttermilk, applesauce and vanilla until well combined.
- Gently, fold wet ingredients into dry ingredients until just combined. Do not over mix. Gently fold in blueberries.
- Evenly divide batter between 12 standard muffin tins. Sprinkle the top of each muffin with a nice pinch of coarse sugar. Bake for 5 minutes. Reduce heat to 375 and continue to bake for an other 17-20 minutes, until golden and a toothpick inserted in the center comes out mostly clean (with just a few crumbs).
- Let stand for 10 minutes, then serve or transfer to a wire rack. Store leftovers in an airtight container for 3-5 days.
Recipe adapted from Sally's Baking Addiction