Bree Van De Kamp’s Blueberry Muffins
Confession: Desperate Housewives is one of my all time favorite shows. DRAMA. DISASTER. MURDER. Honestly, what more do you need in a show?
But these blueberry muffins are -thankfully- the closest I’ll ever get to being Bree Van De Kamp. I’d like to think of myself as an Edie, but all truth be told, I’m a Susan. Sigh.
Recently, I was flipping through my Desperate Housewives Official Cookbook circa 2006 (Remember that year?? No iPhones! I had an extremely cool orange LG enV, in case you’re wondering.) and found a recipe for Bree’s famous blueberry muffins. The first batch came out dry, so I tweaked the recipe a bit to make them moist. Let me know if you try them! Muffins are a great way to use up blueberries that are about to go off.
Bree Van De Kamp’s Blueberry Muffins
Ingredients:
2 & 1/2 cups all purpose flour
1 TBSP baking powder
1 tsp baking soda
3/4 - 1 cup sugar, depending on desired sweetness
1/4 tsp salt
1 cup buttermilk (I aways DIY it by mixing 1 TBSP white vinegar with scant 1 cup whole milk, stir, & let sit for 5-10 mins before using)
4 tbsp butter melted
4 tbsp unsweetened applesauce or oil
2 large eggs, room temperature
2 tsp vanilla extract
1/8 tsp nutmeg (or toothpick swirl of Young Living Nutmeg Vitality)
1 & 1/2 cup fresh blueberries, washed & dried
Instructions:
preheat oven to 350 & line 2 cupcake tins or 1 muffin tin with silicone baking liners
combine flour, baking powder, baking soda, nutmeg, and salt in a medium bowl. mix well and set aside.
in a large bowl, whisk together sugar, buttermilk, melted butter, applesauce or oil, eggs, and vanilla extract until combined.
place prepared blueberries in a small bowl and gently coat with 1-2 TBSP of the flour mixture. this step is optional, but it will help the berries not to sink to the bottom of the muffin tins.
stir the dry ingredients into the wet ingredients 1 cup at a time, only mixing just enough to combine the two. over mixing will result in tough, chewy muffins.
gently fold in the blueberries
this mixture will make 24 cupcakes or 12 large muffins. i use scant 1/4 scoop per cupcake liner.
bake at 350 for 16-20 minutes, begin testing with a toothpick for doneness around the 16-18 mark.
let cool for 10 minutes in tins before removing from the pan & allowing to cool completely on a wire rack.