The combination of heat, craving something refreshing, and the mental image of my nearly empty refrigerator awaiting me at home had me literally doing a double take when I walked past a fruit & vegetable stand this evening and saw a “3 for $5” sign above the blueberry pints. Obviously I had to buy three boxes on the spot, and I headed home with a plan to make blueberry muffins for a picnic I’m having tomorrow evening with some friends. Back at the apartment, I googled blueberry muffin recipes — oh, right: white sugar. And buttermilk? I decided to take a frugal gamble and try some substitutions, rather than running to the grocery store for baking supplies.
It’s so hot here that the eggs were sweating!
The recipe (for blueberry bread) called for all the obvious ingredients: flour, baking powder, baking soda, vanilla extract, an egg, etc. But I had to get creative and diverge a bit. Rather than the 3/4 c buttermilk, I used 3/4 c almond milk (thanks, roomie!). Instead of 1/4 c canola oil, I used half a stick of softened butter. Instead of 1 c granulated sugar, I used almost a c brown sugar plus a generous spoonful of honey. And rather than 6 oz. blueberries, I used a good two-thirds of a pint; roughly twice as much as suggested.
Almond milk, butter, brown sugar, and fancy honey from Paris
The verdict? Yum! I clearly threw off the liquid:solid ratio a bit, and had to bake for 40 minutes instead of the recommended 35, but overall the texture is good (albeit a little crumbly) and the flavor is great with all those blueberries packed in there. Not bad for a $5 investment. I’m off to pack up the rest of the loaf before I eat it all by myself. As for the rest of the blueberries, I’ll try to avoid pulling a Violet Beauregard over the next couple of days.