My husband’s grandmother gave me a set of mini muffin tins last year and I came across them while organizing and realized I had never used them.  So I checked the fridge to see what I had on hand, and decided to make some buttermilk blueberry mini muffins.  The tins look worn, but well loved and full of character.  I was so glad to come across them as they had fallen behind much larger tins and pans.  Lately I’ve been so touched by other people’s generosity and kindness, even something as small as someone smiling at me at a cash register can boost my mood.  Finding the mini muffin tins was a nice reminder that I’m thought of and cared for to be given something that was obviously used and treasured.

I’m not sure where I got my recipe from, I wrote it on a card years ago and never marked the website I used it from.  If I find out, I will surely update the post!  Also, I hardly ever buy fresh buttermilk anymore since I had so many half used cartons go bad.  Instead, I keep powdered buttermilk in my cabinet and simply mix up however much I need.

Buttermilk Blueberry Muffins

• 1/2 cup butter
• 1 1/4 cups sugar (*can be reduced to 1 cup, especially if blueberries are sweet)
• 2 eggs
• 2 cups flour
• 2 tsp baking powder
• 1/4 cup buttermilk (*you can substitute regular milk if you don’t have buttermilk)
• 2.5–3 cups blueberries (*for me, I like blueberry muffins to be stuffed with blueberries, so the more the better)
• 1/4 cup applesauce
• 1 tsp vanilla

INSTRUCTIONS
1.  Preheat oven to 375°F and grease muffin tins.  In large bowl, cream butter and sugar until fluffy.  Add eggs one at a time, then add applesauce and vanilla.
2.  Mix flour and baking powder in separate bowl.  Add flour mix alternating with buttermilk, but don’t beat.  Carefully fold in blueberries (if you beat the batter mixture your muffins won’t end up fluffy).
3.  Fill muffin tins and lightly sprinkle with sugar (if you want a crumbly top).  Bake for 30 minutes for regular muffin tins, 15-20 minutes for mini muffin tins.
4.  Here’s the most important part!  Let hot muffins cool in muffin pan for 20 minutes before removing.  Also, it helps to carefully round each muffin with butter knife.  The melted blueberries can stick to the sides and if the muffins are still too hot when you remove them, the tops can come right off while the bottoms stick to the tin.

{to view more of my buttermilk blueberry muffin photos, please visit my Flickr}