These muffins just BLUE my mind away.

I've been dying to find ways to use up my buttermilk because I find it too weird to just drink. So I went on a hunt for the right recipe and I think I found one.

All the ingredients are here... except the mystery guest.

BLUEBERRIES!

The recipe asks for the zest of one orange,

but I only had a cheese grater and a garlic grater-thing-a-ling.

Don't worry... I sniffed for garlic residue... which there was none. 

Anyways I tried to use the garlic grater first,

but the orange zest wouldn't come off the grater.

So I switched to the cheese grater to salvage what was left.

This is the wet mixture before being mixed. I have no idea why I decided to show you.

The mixture was more solid that I expected... not liquidy at all.

All I was thinking was "Oh crap, I don't know if I miscounted the cups of flour."

But everything worked out! 

These lumpy-looking BLUEberry muffins BLEW my mind away.

They were like sweet little cakes.

And yes, I know some people don't consider muffins as cakes but sometimes I do.

Recipe for Buttermilk Berry Muffins Printer Friendly Version 
2 1/2 cups (325 grams) all-purpose flour
3/4 cup (150 grams) granulated white sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Zest of one orange
1 large egg, lightly beaten
3/4 cup (180 ml) buttermilk
2/3 cup (160 ml) safflower or canola oil
1 teaspoon pure vanilla extract
2 cups fresh or frozen berries (blueberries, raspberries, blackberries, and/or strawberries)


Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Butter or spray with a non stick cooking spray 12 - 2 3/4 x 1 1/2 inch muffin cups. Set aside.

In a large measuring cup or bowl whisk together the egg, buttermilk, oil, and vanilla extract. 
In another large bowl combine the flour, sugar, baking powder, baking soda, salt, and orange zest. Gently fold in the berries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result. 

Fill each muffin cup almost full of batter, using two spoons or an ice cream scoop. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan. Dust with powdered sugar (which I didn't do, I found the muffins were sweet enough without it)

Makes 12 regular sized muffins or 6 jumbo muffins.

Note: If using frozen berries you may have to bake the muffins a little longer than the stated time (about 5 minutes). Also, if making jumbo sized muffins, again, you may have to bake the muffins a little longer.
Recipe from here!