Sometimes you just need to make some muffins.

Blueberry Muffins

After opening the Waffle Co for two summers I think the routine of waking up and baking outrageous amounts of muffins and scones is so ingrained in my being that some kind of emotional breakdown is inevitable if it doesn’t happen once every couple weeks. Good thing the office likes my muffins or I’d have to open a bakery out of our entry way.

With all this muffin making I’ve learned a few tricks.

1. Buttermilk is always a good addition. You can make your own by adding 1 tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 10 minutes.

2. Along those same lines, never underestimate the deliciousness of sour cream (can be used in addition or as a substitute to buttermilk)

3. Do NOT over mix your muffins. Stir until just combined and that’s it.

4. Sprinkling the tops with sugar gives the tops a nice crisp and sweetness; I prefer it to any most all muffin toppings I’ve had because simple is sometimes just better. Also, by the time I get to topping making stage I’m so eager for the muffins to come out of the oven I don’t have the patience for frivolous things such as toppings, I want my muffin dang it!

Blueberry Muffin

Buttermilk Blueberry Muffins from 1001 Cupcakes, Cookies & Other Tempting Treats


10 oz flour
1 tablespoon baking powder
dash of salt
4 oz sugar
2 eggs
3 oz butter, melted
9 oz buttermilk
1 teaspoon vanilla
5 1/2 oz frozen blueberries


1. Preheat oven to 400 degrees Fahrenheit

2. Sift together the flour, baking powder and sugar to get rid of any clumps. Stir in the sugar.

3. In a separate bowl, slightly beat the eggs and beat in the buttermilk, butter, and vanilla.

4. Make a well in the dry ingredients and pour in the wet. Stir until just combined and fold in the berries.

5. Spoon the mixture into muffin tins and sprinkle the tops with sugar. Bake for 20 minutes until golden and delicious looking. Let stand for 5 minutes to cool and then serve warm.

Muffins make me smile