I am one of those people that loves having buttermilk in the fridge, but can never seem to use all of it before it expires. Such a happenstance occurred last month and I googled the best way to use up a lot of buttermilk. This recipe popped up because it uses a whole cup of buttermilk and who doesn’t love a blueberry muffin. This recipe is a winner in so many ways, but I think my favorite part is the way these muffins bake up. Because you fill it to the top of the pan with batter, you get this beautiful looking muffin that you can’t help but want to eat.

• 2 1/2 cups all purpose flour
• 3/4 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons nonfat dry milk powder*
• 1 cup buttermilk
• 1/2 cup oil
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 1/2 cup blueberries, fresh or frozen
• coarse sparkling sugar to taste

Preheat oven to 400 degrees. Line a standard size muffin tin with parchment paper liners and spray each one with nonstick spray for baking (If the muffins are just for your family to save time just generously spray your muffin tin with baking spray). In a large bowl, mix together flour, sugar, baking powder, baking soda, salt and nonfat dry milk powder. In a small bowl, whisk together buttermilk, oil, eggs, and vanilla extract until smooth. Gradually mix the buttermilk into the flour mixture, stirring gently and being careful not to over-mix. Gently fold the blueberries into the batter. Use a large scoop to divide the batter evenly into each muffin well. They will be filled to the very top. Sprinkle generously with sparkling sugar! Bake for 22-26 minutes, or until a toothpick inserted into the center of the muffin comes out clean. Cool for 5 minutes in the pan and then transfer to a cooling rack. Store in an airtight container.

*I have started adding nonfat dry milk powder to all my baked goods and it adds just a little something something to my desserts. It is entirely optional though so if you don’t have any the muffins will still be delicious.