(Previously blogged at tuileandtea.vsco.co) Most of the time, I never finished any ingredients in the fridge. So here’s what would normally happen. And if you’re just like me, these ingredients are probably already lying around waiting to be turned into something simple. A carton of leftover buttermilk, flour and a pack of untouched blueberries. Pancakes? Meh. Muffins, yes! Store them up till 3 days for breakfast, lunch and probably that lazy dinner too. MAKES A DOZEN 2 cups flour 1/2 cup caster sugar 2 tspn baking powder 1 egg 125g melted butter 150ml buttermilk powdered sugar (optional) Mix flour, sugar and baking powder. Beat egg and stir in 125g melted butter. Make sure the butter is cooled or the egg will cook (you don’t want that at all.) Pour wet ingredients into the flour mixture. Mix well and fold in the blueberries. Butter or line muffin pan with baking cups. Spoon batter and bake at 180deg for 25-30 minutes until insert comes out clean. Cool muffins on wire rack before dusting powder sugar over. If you intend to freeze them, do let the muffins cool completely, then freeze them up and reheat in microwave, whenever.