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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 dozen 492g Recipe makes 1 1/2 dozen) |
||
| Calories 1308 | ||
| Calories from Fat 336 | (25%) | |
| Amount Per Serving | %DV | |
| Total Fat 37.4g | 57% | |
| Saturated Fat 21.6g | 108% | |
| Monounsaturated Fat 9.8g | ||
| Polyunsaturated Fat 2.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 228mg | 76% | |
| Sodium 2745mg | 114% | |
| Potassium 555mg | 15% | |
| Total Carbohydrate 217.6g | 72% | |
| Dietary Fiber 6.8g | 27% | |
| Sugars 84.8g | ||
| Protein 27.9g | 55% | |
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Blueberry Buttermilk Muffins
By: ratherbeswimmin'
May 28, 2002
For us, the ultimate summertime treat.
1 1/2 dozen
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 1/4 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1 egg, slightly beaten
- 1 cup buttermilk
- 1/4 cup melted butter or margarine
- 1 cup blueberries, washed and drained
Directions
1
Combine dry ingredients in a mixing bowl; set aside.2
Combine egg, buttermilk, and butter; mix well.3
Make a well in center of dry ingredients; pour in liquid ingredients.4
Stir just until moistened.5
Fold in blueberries.6
Fill greased muffin pans 2/3 full.7
Bake at 425 degrees for 20-25 minutes.8
Remove from pan immediately.
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- Course > Breads > Quick Breads > Muffins
- Course > Breakfast
- Main Ingredient > Fruit > Berries > Blueberries
- Cuisine > North American > United States > Southern
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Preparation > Number of Servings
- Occasion > Seasonal > Summer
- Occasion > Taste/Mood > Comfort Food
- Dietary > Lighter Fare
Featured Reviews for This Recipe
From: happy_vegan
On Nov 18, 2008
I veganized this recipe and it came out yummy! I used ENER-G egg replacer in place of the egg, 1 cup of soymilk with 1 TBS. vinegar for the buttermilk, and vegan marg. in place of the butter. The next day I nixed the blueberries and cut up two small mcintosh apples, added cinnamon and a crumb topping. My family said they were even better! Thanks!
From: mammamia #2
On Jul 15, 2008
I love this recipe. I shared with my work and my landlord. Everyone loved them! The flavor buttermilk gives is amazing. On batch made 16 cupcake-sixed muffins, and I probably ate two muffins worth of batter. it is just so good!
From: PixieDust
On Aug 8, 2002
This is my first attempt at making Blueberry Muffins. They turned out very moist and not overly sweet which is what I like. Full of berries. DS and DD both loved them. DH missed out so too bad for him. Thanks for a terrific recipe.
From: bella214
On Aug 23, 2002
My husband and I were happy, happy, happy with how these muffins turned out. Soft on the inside, very slightly crusty on the outside and full of scrumptious blueberries. We had these for breakfast and almost made ourselves sick by eating too many. Thanks so much 
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