What to do with reduced blueberries?

Well again I have gotten more reduced produce to tell you about. I know it is just sometimes how things turn out that make it enjoyable. I was at the store and found a rather large punnet of blueberries and on a whim I got them. I was trying to figure out what to do with them – have them on cereal or just eat them plain when J suggested blueberry muffins. I thought yeah, why not?

I had some single cream left over from the week that I’d gotten reduced (this was used to make two other dinners – so this was its third use now) and also a few teaspoons of sour cream that could be useful as well. I also happen to have gotten a bunch of muffin/cup cake cases yes, reduced! You see where I’m going don’t you?Anyway, I found a recipe in one of my recent cookbook acquisitions – The Hummingbird Bakery Cookbook and while it did call for buttermilk I didn’t have any. So I used the sour cream/single cream and milk with a bit of lemon juice to be my substitute instead. I know – not same taste but I did have some buttermilk in its dry form so was hoping this would make up for the ‘real’ thing so to speak.

J was quite pleased to have them for breakfast with his coffee and I must admit they came out quite good, despite making about 20 of the said muffins instead of the usual 12. I’m not sure what muffin pans they use but mine were my mother’s so I’m thinking they are by now quite old! Theirs must be huge but in any event I brought a few into work for some colleagues who are always happy to get my leftovers.I liked the recipe and will use it again – especially for other fruits but I’d cut the sugar in the recipe a bit. It was OK with these blueberries as they weren’t too sweet but when they are in season it would of course be too much. Enjoy!