Blueberry Buttermilk Muffins



6 to 12 servings



2-1/2 cup flour
1-1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 cup sugar
1/4 tsp. salt
2 eggs, beaten
1 cup buttermilk
4 oz. butter or
1/2 cup canola oil
2 cups blueberries, fresh or
1 tsp. vanilla


Sift dry ingredients together in a large bowl. In another bowl, whisk eggs, buttermilk and butter that has been melted and browned slightly. Make a well in dry ingredients and pour in liquid ingredients, mixing quickly. Fold in blueberries. Spoon batter into greased muffin cups and bake till golden brown. Bake at 400°F for 20 -35 minutes or until toothpick test clean.

Author's Comments

Maybe it's the buttermilk that makes them so good, but they are delicious.

HINT -- To prevent blueberries from clumping together mix a little of the flour with them.

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