Blueberry muffins that won’t make you blue!

OK – I’m probably not your average shopper.  I admit I know my prices of my basics in my head, use the web to get me the best prices but I also adjust my plans for what I can find reduced.  I’m lucky in that I find a lot of variety reduced and thus get a varied diet.  

Take the blueberries, I got them reduced but I also had some milk that was on its last leg.  So what to do?  Make muffins of course!  If I don’t have buttermilk and often I don’t – I just sour it with lemon juice instead but the milk provided me with the perfect reason to use it up.  I also had some corn meal that needed to be used up so that got thrown in – voila – muffins!

 

 

It’s not a complicated recipe as I have a basic muffin recipe and I just alter what I put in depending on what I’ve got loads of or found reduced.  I also am lucky that I get some fresh rhubarb from a friend so I just add an apple or pear or any other soft fruit I have that need using up into the mix and make a crumble.  

 

And here is a teasing look at the chocolate that will be going towards someone’s cake in early August!

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!