Blueberry Buttermilk Muffins

Made on the spur of the moment in an effort to use up the last of my frozen summer blueberries, this is the kind of muffin my family likes “ tender, cake-like texture, rich, sweet flavour and bursting with fruit. Which usually means they’ve been made with white flour, lots of white sugar and lots of butter - add some sour cream and a little buttermilk and you have these little cakes. I usually add lemon zest to blueberry muffins, but these had a nice tang without it.

They were delicious as a treat, but not something I’d serve regularly for breakfast!