Have you ever bought a quart of buttermilk, only to use a half-cup for a recipe and then completely forget that said buttermilk is in your fridge? Then one day, you find the buttermilk, open the carton and gag, only to throw the aged lumpy mess away?
Yep, I’ve been there. And the last time I found myself with leftover buttermilk in the fridge, I was determined not to let it go to waste.
So, the experiments began.
I used the buttermilk in place of butter & cream in cheesy mashed potatoes (success), as a soaking liquid for chicken that I ultimately breaded and oven-fried (success again), and mixed some into my parsnip & apple smash (a delightful success). But because a little buttermilk goes a long way, I still had some left. What to do?
I remembered a buttermilk berry cake recipe I read last summer on Creamed Butter, a blog written by my friend Andrew’s fiancé, Adrienne. The cake looked delicious and the recipe was so simple I dubbed it “Lazy Summer Cake”—it requires so little effort, and though it’s not fancy, it’s incredibly satisfying and a great way to showcase the marvelous berries of summer.
I didn’t really feel like making a cake, but revisiting the recipe gave me an idea: muffins. The great thing about muffins is that they’re perfectly portioned, not to mention portable, which makes a muffin an ideal breakfast on a busy morning. As you’ll see from the pictures on Creamed Butter, the cake is pretty light, but it’s not high-rising, so I had to do a little tinkering to make the cake recipe muffin-friendly.
For starters, I substituted the all-purpose flour with cake flour (an easy sub is included below). I made sure to sift the cake flour a few times until I had a pile of snowy, feathery light powder—ideal for a delicate crumb and a generously puffed muffin top. I kept the rest of the proportions in the recipe the same, except for the berries—I used a pint of blueberries—then folded them into the batter instead of placing them on top. You could use less berries, but I like muffins with a lot of fruit. Finally, I prepared a crunchy topping of oats, cinnamon, sugar and crushed sliced almonds.
The result is a portable, pretty and satisfying treat perfect for breakfast or to kill the mid-afternoon slump—and unlike most coffee shop muffins that are lead-weight and huge, you a muffin that won’t give you carb coma. At first bite, you’re greeted by the warmth of the cinnamon sugar and the crunch of the oats & almonds, followed by the pop of juicy blueberries & the hint of lemon in this gently sweet cake. Bliss.
Now go make some.
Buttermilk Blueberry Muffins
Adapted from Creamed Butter, Summer Buttermilk Berry Cake
Time: 40 minutes
- Electric mixer
- Fine mesh strainer (for sifting flour)
- Mortar & pestle (for topping)
- 12-muffin pan
- 12 muffin cups
For the muffins:
- 1 cup cake flour*
- ½ tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- 4 tbsp. unsalted butter, softened
- 2/3-cup sugar
- ½ tsp. vanilla extract
- 1 egg
- zest of 1 lemon
- 1/2 cup buttermilk
- 1 pint fresh blueberries
For the Topping (all measurements are approximate):
- ¼ cup rolled oats
- 2 tbsp. sugar
- ½ tsp cinnamon
- 1 1/2 tbsp sliced almonds
* One cup cake flour = 1/8 cup cornstarch and 7/8 cup all-purpose flour. The easiest way to do this is to put 2 tablespoons cornstarch into a dry measuring cup, spoon flour in to fill the rest and level off. Mix with a fork or whisk before sifting.
Pre-heat oven to 400 degrees. Place paper cups in muffin pan, and spray the cups lightly with non-stick cooking spray if you have it. (If not, no big loss.)
Combine the ingredients of the topping into a small bowl, then use your mortar & pestle to grind the oats and almonds down a bit as they mix with the cinnamon and sugar. Set aside.
Sift the cake flour once into a medium bowl. Add baking powder, baking soda, and salt. Sift two more times and set aside. In a separate bowl cream the butter and sugar until fluffy. Then beat in the egg, followed by the vanilla and lemon zest, until all are fully incorporated.
Alternating the flour and the buttermilk, mix with the butter/sugar/egg mixture until just combined, beginning and ending with the flour. Gently fold in the blueberries with a wooden spoon or a spatula.
Use a spoon to fill each cup about 2/3 full, then spread the tops until they’re even. Use a clean spoon to sprinkle the topping on each cup of batter. You’ll have enough to coat the surface of each one.
Bake for 20 minutes, or until a toothpick inserted in the center of one of the middle muffins comes out mostly clean (if it’s got blueberry juice on it, that’s a good thing.)
Eat warm or at room temperature, with a cup of tea or mug of coffee. If you’re prepping breakfast for the week, allow the muffins to cool completely before wrapping each individually with plastic wrap, placing into a zip-top bag and then putting them into the freezer.
PS – Weight Watchers Points Plus per muffin: 4!
PPS – This is my 50th post!