1 of 9 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (192g) Recipe makes 6 servings |
||
| Calories 483 | ||
| Calories from Fat 161 | (33%) | |
| Amount Per Serving | %DV | |
| Total Fat 18.0g | 27% | |
| Saturated Fat 10.5g | 52% | |
| Monounsaturated Fat 4.8g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 112mg | 37% | |
| Sodium 469mg | 19% | |
| Potassium 172mg | 4% | |
| Total Carbohydrate 72.4g | 24% | |
| Dietary Fiber 2.3g | 9% | |
| Sugars 30.8g | ||
| Protein 9.3g | 18% | |
people who like this recipe also like:
My Family's Favorite Sloppy Joes
By: Hey Jude
Crock Pot Chicken W/ Black Beans and Cream Cheese...yum!
By: Jen Santiago
By: JustJanS
Meatloaf: Yes, Virginia There is a Great Meatloaf!
By: Nita Holleman
By: TXHomemaker
Blueberry Buttermilk Muffins
SERVES 6 -12 , 6 -12 muffins
Ingredients
- 2 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 cup sugar
- 1/4 teaspoon salt
- 2 eggs, beaten
- 1 cup buttermilk
- 4 ounces butter or 1/2 cup canola oil
- 1 1/2 cups blueberries
- 1 teaspoon vanilla (optional)
Directions
1
Sift dry ingredients together in a large bowl.2
In another bowl, whisk eggs, buttermilk and butter that has been melted and browned slightly.3
Make a well in dry ingredients and pour in liquid ingredients, mixing quickly.4
Fold in blueberries.5
Spoon batter into greased muffin cups and bake till golden brown.6
Bake at 400 F for 20 -30 minutes.
Questions about this recipe?
Spot an error in this recipe?
More recipes like this one:
Browse similar recipes by category
- Course > Breads > Quick Breads > Muffins
- Course > Desserts
- Main Ingredient > Fruit > Berries > Blueberries
- Preparation > Time to Make > < 15 mins
- Preparation > Equipment > Oven
- Preparation > Number of Servings
- Occasion > Taste/Mood > Sweet
Featured Reviews for This Recipe
From: Chef #935433
On Oct 4, 2008
This turned out awsome, my 4yr older loved them, perfect for school lunch box. I didn't haveany buttermilk so I used whole milk and I forgot the vanilla will add it next time.
From: The Amaze-Ing Me
On Sep 11, 2008
I agree with Pam that it may make better waffles. They are not sweet at all which kinda lets the blueberries be the star of the show. Consistency of the finished muffin is crunchier then I'd expect. Pretty easy to make and helped me use up my leftover buttermilk. Forgot the vanilla and that may have given it more depth of flavor. Thanks for the recipe!
From: nadia murray
On Jan 20, 2005
I was going to post this recipe so I will review it instead. I have made these for years and they are delicious and moist. Like the previous reviewer I add vanilla and sprinkle with coarse sugar- I probably use closer to 2 cups of berries. I make one and half times the recipe to get 12 jumbo muffins(2 x 6 cup muffin tins).
From: Susie in Texas
On Aug 6, 2005
Dorel this is a great muffin recipe!! I just doubled it with no problem. I had a bunch of blueberries to use up. LOL Took your advice and used oil instead of butter and I also added vanilla. These muffins are tender and moist and just delicious with fresh blueberries.
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved