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.