Did you make yesterday’s blueberry buttermilk pancakes?
You did? Perfect! Because you probably have leftover buttermilk, and perhaps even some leftover blueberries now, don’t you?
How did we know? Call it foodie intuition
Anyways, if yesterday’s pancakes got you on the same blueberry buttermilk kick that we’ve been on lately, then this post is especially for you
These are the muffin form of yesterday’s pancakes, and they are seriously good.
But we have to tell you, it took us a couple tries to get these right. We have been making muffins for years (in fact, muffins were the first thing we ever made without the help of our mother!) so by now we’ve got the whole procedure pretty much down pat.
In fact, aside from the occasional leaving-out of ingredients (aka- forgetting the baking soda) we have never actually had a batch of muffins fail. So when the first batch of these didn’t quite turn out, we started to wonder if we had lost our touch!
It’s not that the first round didn’t taste good, they just didn’t have that light and fluffy texture that you come to expect from a muffin. When they first came out of the oven they were big and round and beautiful-looking, but within minutes of cooling, they had collapsed, and ended up being somewhat dense. Of course, we ate them anyways, but we knew we had to have another crack at them as soon as the first batch was gone.
Round two turned out to be a resounding success, so we deemed them blog-worthy and here they are in all their glory! A fluffy muffin made with whole wheat flour and bursting with juicy blueberries just for you.
Blueberry Buttermilk Muffins
Prep time: 10min
Bake time: 15-20min
Makes: 12 muffins
1.5 c. whole wheat flour
1/2 c. unbleached white flour
1.5 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
2 Tbsp coconut oil
1/3 c. Apple juice
3/4 c. buttermilk
1/3 c. plain yogurt
1/4 c. date paste
1 c. frozen blueberries
Pre-heat oven to 350 F.
In separate bowls, combine the wet and dry ingredients. Add the wet to the dry, stirring just to combine. Carefully fold in the blueberries, trying to avoid blue colour “bleeding” into the rest of the batter.
Bake for 15-20 min, or until they are lightly browned and firm to the touch. Cool on a wire rack and enjoy!
Have you ever had a baking failure? Did you succeed the next time you tried? We’ve had plenty of baking failures, and sometimes they took more than 2 tries to perfect!