Blueberry Buttermilk Muffins Recipe #6653
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.
by Dorel
15 min | 15 min prep
SERVES 6 -12 , 6 -12 muffins
- 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)
- 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 -30 minutes.
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5 stars