Blueberry Nut Muffins

Once again, I found myself with leftover buttermilk, although this time it was from making tamale pie.  I decided to make a variation of the buttermilk granola muffins I posted a while ago.  These muffins have been fueling my early mornings for the past week because no matter how early it is, I refuse to skip out on yummy breakfast food.

Blueberry Nut Muffins

Makes 12 muffins

Time: 25 minutes

Ingredients:

2 cups white whole wheat or whole wheat flour

3/4 cup brown sugar
3/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp ground cinnamon

1/3 cup slivered almonds

1/3 cup walnut pieces

1/2 cup blueberries (thaw and dry if using frozen)1 tsp vanilla or almond extract

1/3 cup applesauce or vegetable oil
1 1/2 cups buttermilk

Directions:

1. Preheat the oven to 400ºF.  Lightly grease the cups of a standard muffin pan or line with baking cups.

2.  Whisk together all of the dry ingredients, including the nuts and blueberries.  In a separate bowl, whisk together the extract, applesauce or oil, and buttermilk.

3.  Pour the wet ingredients into the dry and mix until just combined. 

4.  Pour the batter into the muffin cups, filling them nearly full.  Bake the muffins for 16 to 18 minutes, until a toothpick into the center comes out clean. 

5.  Cool the muffins on a wire rack.  Serve warm, or bring to room temperature. 

Refrigerate the muffins in a closed container, or wrap in plastic wrap and freeze for 1-2 months.  To reheat, warm in the microwave, approximately 30 seconds.

Recipe adapted from King Arthur's Flour.