I feel somewhat guilty for posting a recipe I haven’t actually tasted myself. Much as I’ve tried, though, I just can’t like blueberries. It’s the same with sweet potatoes. I’ve tried them, I’ve tried to like them, I know they’re healthy and all that, and in the case of sweet potatoes/yams, they’re somewhat better than regular white potatoes. But I just don’t like them. I don’t know what it is with blueberries…I love strawberries, raspberries and blackberries. Heck, I’d eat straight-up cranberries before I’d willingly eat blueberries!
So why make Buttermilk Blueberry Muffins? Well, first and foremost, I had buttermilk that needed to be used up. Secondly, Jay and the bambino actually really like blueberry muffins, and I figured it was something a little better for them to snack on or have for breakfast.
I got 14 muffins (I think) and they were gone within 2 days. I thought about making them with some raspberries, but I never got around to that. I’m sure they’d be just as good, if not better.
They’re great for a weekend breakfast, or for during the week. Stored in an air-tight container, they’ll be good for several days, assuming they last that long!