Blueberry Buttermilk Muffins

Just like grandma used to make!

Customer Rating: Recipe Rated Three and a Half Stars

1 Ratings    2 Comments

Yield: 24 small muffins

Ingredients

2 1/2 cups all-purpose flour
1 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup buttermilk*
2 eggs, beaten
1/4 lb. butter, melted and slightly browned
1-1/2 cups fresh or frozen blueberries, rinsed and drained

Directions:

Sift dry ingredients together into a large bowl. Make a well, add buttermilk, eggs and butter. Mix together well. Fold in blueberries. Fill well-greased muffin tins half full and bake at 400 F. for 20 minutes. Serve warm.

*No buttermilk? Substitute 1 tablespoon lemon juice and enough milk to make 1 cup.

Recipe compliments of Michigan Blueberry Growers

Customer Comments

Recipe Rated Three and a Half Stars

Jennifer O Kansas City, Mo

“I usually bake these muffins on a Monday, then freeze them. Take one out of the freezer, pop it in the microwave and I have breakfast any morning.”

Recipe Rated Three and a Half Stars

Gayle Grand Rapids, MI

“This recipe is very quick and easy to make. The muffins come out moist and delicious. I couldn't keep my family out of them. I will definitely make them again and very soon!”

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