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Leftovers

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 🙂

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These are the muffin form of yesterday’s pancakes, and they are seriously good.

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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.

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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!

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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.

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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.

You’re welcome 🙂

Blueberry Buttermilk Muffins

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Prep time: 10min
Bake time: 15-20min
Makes: 12 muffins

Ingredients:

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

1 egg
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

Directions:

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!

~twosaucysisters

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!

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About twosaucysisters

We are twin sisters who are on a mission to create delicious, healthy food to help others live healthier, happier lives!

7 responses »

  1. Pingback: Meatless Monday: Blueberries! | twosaucysisters

  2. Sounds great! Let us know how they turn out and we can add it in as an option! 🙂

    Reply
  3. These muffins look delicious. I can hardly wait to try them. Keep up the good work girls!!!

    Reply
  4. At work (starbucks) we sels Blueberry Buttermilk Pancakes but I can’t exactly tell you if they actually contain real blueberries and buttermilk.. or if that is just their name. Can you say unhealthy?

    I am so intrigued to give these a shot. Just out of curiosity, where can I find date paste? Or would another paste or ingredient be interchangeable?

    Looking good girls! Yum!

    Reply
    • You can make date paste yourself by filling a small jar or container with dates, filling it with water and allowing it to soak overnight. The next day you dump all the contents (liquid and all!) in a food processor and blend it until it’s smooth. If you’d like, though, you can probably substitute honey or pure maple syrup, or another liquid sweetener that you prefer. Either way, let us know how it goes! 😀

      Reply

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