Blueberry Buttermilk Breakfast Muffins

I have been pretty busy for this last week, I am in the process of making my husbands halloween costume and it is coming along great! I know, I am starting really early but I am just really excited! I love halloween! It is my favorite holiday, I love dressing up, I love all the sweets (thus my baking blog), I love all of the scary stuff!

I am going to start doing some halloween baking tutorials soon, so stay tuned!

But for now, here is a delicious blueberry buttermilk breakfast muffin!

Blueberry Buttermilk Breakfast Muffin
Adapted from Alexandra Cooks
Yield about 8 Muffins or 1 (9") Square Pan

1/2 Cup    Butter, room temp
Zest from 1 Large Lemon
3/4 Cup + 2 Tbsp    Sugar
1    Egg
1 Tsp    Vanilla
2 Cups    Flour (keep 1/4 cup out to mix with the blueberries)
2 Tsp    Baking Powder
1 Tsp    Salt (omit if using salted butter)
2 Cups    Blueberries
1/2 Cup    Buttermilk

Mix together the butter, lemon zest, and sugar.

(doesn't this look yummy?!)

Add the vanilla and egg, mix until combined.

Toss the blueberries with 1/4 cup of flour.

With just a spatula, mix in the flour, baking powder, and salt (if using), and the buttermilk.

*I messed up at this point, the original recipe says to mix in the dry mix (flour, salt, baking powder) and the buttermilk alternating, I did not do this and mine came out perfectly fine, just a little bit small, because I under filled my liners. You can try either way.

Mix gently, so you don't crush the blueberries.

Fill the liners with the batter, the batter is not runny, it is a thicker batter. Sprinkle a little bit of sugar on each one.

Now I filled 12, but as you can see below they turned out small, I think that if you do 8, they will be nice and big.

Bake at 350F for about 15-20 min, toothpick inserted into center should come out clean. 

Enjoy!

No Yeast Buttermilk Cinnamon Rolls

Ok, I think I have said this before, but I think this needs repeating. I love love love cinnamon rolls!!! I could probably eat them all day everyday, but I don't. Sadly. Ha Ha. Needless to say I will probably be doing more than a few tutorials for different types of cinnamon rolls on P.S. Pastries.

Here is the latest one that I found (on Pinterest) (P.S. if you want to follow me on Pinterest click this link to my profile!) This recipe is an easy no yeast, buttermilk cinnamon roll. Yummy!

No Yeast Buttermilk Cinnamon Rolls
(Adapted from Bakingdom)

Yield 8 Rolls

For the dough:
2 1/2 Cups    AP Flour
3 Tbsp.    Sugar
1 Tsp.    Baking Powder
1/2 Tsp.    Baking Soda
1/2 Tsp.    Salt (omit if using salted butter)
1 1/4 Cups    Buttermilk
4 Tbsp.    Butter (melted and divided into 2)

For the Filling:
Brown Sugar
Cinnamon
Melted Butter

Place the flour, sugar, baking powder, baking soda, and salt (if used) into a medium bowl.

Add 2 Tbsp. melted butter, and the buttermilk. 

Mix just until combined.

Place onto a floured surface and knead until pretty smooth. The dough will be soft and a little bit sticky still.

Roll out to about 12"x8". Use flour if it is too sticky, but do not over flour dough. Spread melted butter over the dough. I did not measure this amount, you just need to coat the dough.

Place brown sugar and cinnamon on the dough. This I did not measure either, but you can start at 1/2 cup packed brown sugar, if you like a lot of filling just use more brown sugar. I just use enough cinnamon to make a thin coat over the brown sugar.

Roll into a log. Be careful the dough will stick. Just roll gently and take your time. Cut into 8 rolls. Place into a 8" cake pan that has been brushed with melted butter.

Use the remaining 2 Tbsp. of melted butter (from the dough) and brush over the tops of the rolls.

Place into an oven at 425F. Bake for about 20 mins. Until golden brown, they will look like the picture above. 

Top with a glaze or frosting of your choice. I usually use a powdered sugar and water glaze 2 1/2 cups powdered sugar and 3-4 Tbsp water, mix together until smooth. You can replace the water with pretty much any type of juice or extract. (I have used maple extract, lemon juice, and orange juice (fresh from the orange))

Enjoy!