Fiddlehead Kitchen

If I'm going to eat a blueberry muffin there are two requirements: 1. Lots of blueberries, it's a BLUEBERRY muffin after all, and 2. It's not a cupcake, so hold back on the sugar please. You can go right ahead and feel pretty good about starting your day with these muffins. Thanks to all those blueberries, they're loaded with antioxidants and very easy on the sugar. Heck, they're good for you, have 2.

Blueberry Spice Buttermilk Muffins

Makes 12 regular-sized muffins

Preheat oven to 375°

½ cup unsalted butter at room temperature

½ cup sugar

2 eggs at room temperature

¾ cup buttermilk

1 ¾ cups all-purpose flour

1 teaspoon baking powder

¾ teaspoon baking soda

¼ teaspoon kosher salt

½ teaspoon cinnamon

¼ teaspoon nutmeg

dash of ground cloves

½ teaspoon vanilla extract

1 heaping cup fresh blueberries

• Combine dry ingredients, set aside

• Cream butter and sugar together with a mixer. Then beat in eggs, followed by vanilla.

• Add dry ingredients a little at a time, alternating with a little buttermilk until all is combined.

• Carefully stir in the blueberries by hand. When I was a kid, my mom made blueberry muffins and accidentally mixed the blueberries into the batter with the mixer. We literally had BLUEberry muffins. They were still as good as they'd alway been, just an interesting color.

• Scoop the batter into a lined muffin tin, trying to keep them all as even as possible.

• Bake at 375° for 25 to 30 minutes. They should be a nice golden-brown color when done.

Let cool just long enough to be able to touch them without burning yourself. Add a little butter and enjoy! Feel free to repeat.