Buttermilk blueberry breakfast

I've been trying to be better about eating breakfast, but my desire to get up in the mornings is actually less than zero at this point, so I don't have time to make any kind of elaborate breakfast. My stroke of genius (while standing in the grocery store) earlier today was to make muffins that I can grab on my way out the door. Brilliant!

I don't normally have buttermilk in the house, but I happened to have some left over from baking for Thanksgiving, so I used it and made buttermilk blueberry muffins. Here goes!

Next time I need to add a little vanilla, but these turned out delicious — they're quite light and because I used fresh blueberries, the fruit literally exploded all over the place, and it tastes delicious. I'm having a hard time saving these for breakfast.

First thing's first: beat one egg (just one!), then add buttermilk and vegetable oil.

Mix those up, then add the rest of the ingredients (sugar, flour, butter, baking powder, baking soda, and salt). Again, I've split the flour and done part all-purpose and part whole wheat, but that's far from necessary.

Mix it all up until it's lumpy, but everything is moist. I had to add about two extra tablespoons of buttermilk to get it to the right consistency (it was too dry at first).

... and then add a cup of blueberries! Make sure to pull off the stems if there are any.

Carefully stir the blueberries in — don't beat the batter too much or it won't turn out properly. Use a quarter-cup measure to scoop the batter into greased muffin cups.

Bake at 400F for 20 minutes, or until gorgeously golden brown. Use a knife to pop them out of the muffin cups almost immediately — the muffins will continue to bake in the cups, and by this point they will be perfectly brown all around. Any longer and they'll begin to burn.

Yum. I can't wait for breakfast tomorrow!!

Here's the complete recipe, for those following along at home:
Buttermilk blueberry muffins
1 egg
3/4 cup buttermilk
1/2 cup vegetable oil
2 cups flour (1 cup all-purpose, 1 cup whole wheat)
1/3 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup blueberries

1. Heat oven to 400F.
2. Beat egg.
3. Stir in milk and oil.
4. Stir in remaining ingredients all at once, and stop when the flour is moistened and the batter is lumpy. Add a little more milk if the batter is too dry and not all combined.
5. Stir in blueberries.
6. Grease muffin cups and fill them.
7. Bake for about 20 minutes, or until golden brown.