Homestyle Baking

I’ve been dying to get my hands on The Complete Magnolia Bakery Cookbook… finally, I bit the bullet and picked up a copy.  Sure, most recipes are available online somewhere these days, but sometimes it’s fun to just flip through an actual book (!) and imagine the possibilities.

Armed with knowledge on the non-baking half of Foodie Pleasure’s preferences and preparing for a visit to see friends who are also new parents, I knew that Buttermilk Blueberry Muffins would hit the spot.  The buttermilk gives a bit of a tang to the expected flavors of a blueberry muffin without changing up a classic too much.  Midway through getting everything together, I realized I was nearly out of flour, so I substituted cake flour for 1 cup of the regular.  It produced muffins a bit more on the “cake-y” side of things– next time, I might experiment with the ratio again to see what happens!  I also plan to add a crumble topping instead of just using sugar– because hey, who doesn’t love crumble?

The quick and easy recipe said it would make 12 muffins, which was perfect for my needs.  I ended up with 14, which was even better!  Looking ahead with a few slight modifications in mind, this is a recipe that I’m sure to make again and again!

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