Buttermilk Blueberry Muffins - Recipe

Welcome to Quince Cottage!

Before moving to North Carolina, we lived in Maine, where wild blueberries reign supreme. We used to pick them on a road that ran behind our house. Here in North Carolina we haven't seen any wild blueberries, but that doesn't mean we can't enjoy blueberry muffins.
This is an easy and delicious recipe that yields six bakery-size muffins with a beautiful, slightly crusty, top and a tender, moist center.

RECIPE:

Ingredients
2 1/2 C all purpose flour
1 TBS baking powder
 1 tsp baking soda
1/2tsp salt
1/2 C unsalted butter, melted and cooled
1 C white sugar
2 large eggs
1 C buttermilk (or 1C plain Greek yogurt)
1 TBS vanilla extract (use the real stuff, not imitation)
1 1/2 C fresh blueberries (rinse to clean, remove any stems, blot dry with a paper towel)

Directions
1. Spray muffin tin with cooking spray (I used one made from coconut oil).
2. Preheat oven to 425 degrees
3. In mixer bowl, toss together the flour, baking powder, baking soda, salt, and blueberries.
4. In a medium bowl, whisk together the melted butter, sugar, eggs, buttermilk and vanilla. Slowly add to the dry ingredients. Gently fold together until combined. DON'T overstir!
5. Divide batter into 6 jumbo muffin cups. Bake at 425 degrees for 5 minutes, then turn the oven heat down to 365 degrees and bake another 19 minutes.
6. Let cool for 5-10 minutes. Remove from pan.

Muffins ©Rhiann Wynn-Nolet

Plated Muffins ©Rhiann Wynn-Nolet

Served Muffin ©Rhiann Wynn-Nolet

Yummy Muffin ©Rhiann Wynn-Nolet

These muffins freeze very well by the way, and if you have time, try them "grilled" (in other words, melt some butter in a frying pan and put the muffins, cut side down, on the pan to get a nice brown, crispy layer full of buttery goodness.

Our dogs, Daisy and Buster, recently turned 5. Here they are below as wee puppies of about 3 weeks!

Daisy & Buster ©Rhiann Wynn-Nolet

Here they are more recently.

Buster & Daisy ©Rhiann Wynn-Nolet

Follow us on Instagram and play our hashtags #MagpieMonday , where people share their decor collections.

©Rhiann Wynn-Nolet

And #HometownCapture , where people share pix of their current or past hometowns.

©Rhiann Wynn-Nolet

Don't forget to check our new Etsy shop QuinceCottageHome ! Here's a shop sampler below.

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Quince Cottage Style is #agrarianchic - a mix of old and new, rustic and opulent.

Our goal is to make our new subdivision house look inviting, beautiful, 

and as though it wasn't born yesterday!

The Great Chocolate Chip Muffin Shortage of 2015

A very strange phenomenon occurred in our area last week. There wasn't a single chocolate chip muffin to be found in any of the three grocery stores we frequent! Although our younger daughter doesn't have a major sweet tooth (doesn't like ice cream, or cake, or most candy), she adores chocolate chip muffins and eats them regularly.
She graciously agreed to make do with corn muffins--one of her other faves. She went as a corn muffin one year for Halloween. (Yeah, that costume was a real challenge to make. Also, she got super annoyed with people who thought she was a cupcake...)

© Rhiann Wynn-Nolet

We even persuaded her to try both apple and strawberry muffins, which are totally out of her wheelhouse. She admitted (grudgingly) that they tasted "not bad".
It seemed like the perfect time to teach her how to make her own chocolate chip muffins. We found a recipe online from littlesweetbaker(dot)com. Believe it or not, I didn't turn to Pinterest this time!
These muffins were easy to make and tasted delicious!

RECIPE:
Ingredients
2 1/2 C all purpose flour
1 TBS baking powder
 1 tsp baking soda
1/2tsp salt
1/2 C unsalted butter, melted and cooled
1 C white sugar
2 large eggs
1 C buttermilk
1 TBS vanilla extract (use the real stuff, not imitation)
1 1/2 C chocolate chips (we used milk chocolate)

Directions
1. Spray muffin tin with cooking spray (I used one made from coconut oil).
2. Preheat oven to 425 degrees
3. In mixer bowl, toss together the flour, baking powder, baking soda, salt, and chocolate chips.
4. In a medium bowl, whisk together the melted butter, sugar, eggs, buttermilk and vanilla. Slowly add to the dry ingredients. Gently fold together until combined. DON'T overstir!
5. Divide batter into 6 jumbo muffin cups. Bake at 425 degrees for 5 minutes, then turn the oven heat down to 350 degrees and bake another 20 minutes.
6. Let cool for 5-10 minutes. Remove from pan.

© Rhiann Wynn-Nolet

We used the jumbo muffin tin.

© Rhiann Wynn-Nolet

She likes them straight up, no butter, with milk.

© Rhiann Wynn-Nolet

At Quince Cottage our philosophy is, "If you can't find what you're looking for, make it!"