My Page
My Cookbooks
  • Main Cookbook
    Premium Members can have more than one cookbook in this list. They can keep private cookbooks just for organizing their recipes, or share them publicly with friends or the world. Learn more
My Account

1 of 9 photos

Photo by:

Share Your Photos!
Bookmark and Share

Add this recipe to your:

Send this recipe:

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%

detailed view...

how is this calculated?

Blueberry Buttermilk Muffins

Recipe #6653 | 15 min | 15 min prep | add private note
(75) RATE IT NOW Print Recipe

By: Dorel
Mar 6, 2000

This is my adopted recipe Feb 2005 I didn't change the recipe ingredients because 11 members found it good the way it was. I did add 1 teaspoon vanilla as suggested by 1 reviewer. I used 1/2 cup canola oil instead of butter. 2 heaping cups frozen blueberries mixed with a little of the flour mixture to make sure they didn't stick together. I made 6 giant muffins. Very good muffins. I had to bake mine for 35 minutes, they were so big.

SERVES 6 -12 , 6 -12 muffins (change servings and units)

Ingredients

Directions

  1. 1
    Sift dry ingredients together in a large bowl.
  2. 2
    In another bowl, whisk eggs, buttermilk and butter that has been melted and browned slightly.
  3. 3
    Make a well in dry ingredients and pour in liquid ingredients, mixing quickly.
  4. 4
    Fold in blueberries.
  5. 5
    Spoon batter into greased muffin cups and bake till golden brown.
  6. 6
    Bake at 400 F for 20 -30 minutes.

Questions about this recipe?

Spot an error in this recipe?

More recipes like this one:

Mom's Simple Granola

Chicken Parmesan

Asian Inspired Coconut Crab Cakes

Spicy Macaroni and Cheese

Sweet Milk Dinner Rolls

Browse similar recipes by category

Featured Reviews for This Recipe

From: hedi777

On Sep 14, 2009

These were tasty!

0 people found this review helpful

  • Was this review helpful to you? YES | NO

    • From: Doralynne

    On Sep 10, 2009

    Great! Used 1 1/2 Whole wheat and reduced to 2/3 cup sugar Used vanilla and substituted kefir for the buttermilk. Plopped a peach slice on top before baking. Yum!

    0 people found this review helpful

  • Was this review helpful to you? YES | NO

    • 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).

    7 people found this review helpful

  • Was this review helpful to you? YES | NO

    • 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.

    5 people found this review helpful

  • Was this review helpful to you? YES | NO
    • Read all 77 reviews

    Recipezaar Home | E-mail this Page

    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

    © 2009 Scripps Networks, Inc. All rights reserved