78 Reviews of Blueberry Buttermilk Muffins

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.

From: Amber Miles

On Aug 23, 2001

I made these Blueberry Buttermilk Muffins for my boyfriend and his family. They loved them. It was so easy to make, and a big hit. My boyfriend''s Dad said that they tasted just like how his mom had made them when he was a boy. And now he is asking my boyfriend to ask me to make him other things. It is really great that something so easy made them so happy! But when 2 big guys are around I would say double the recipe if you want any to yourself!

From: MattysMom

On Jul 24, 2009

This is an excellent blueberry muffin, best I've made in years! I made a batch of blueberry and a batch of blackberry. They were both delicious. I used the recipe listed but used vegetable oil in lieu of canola oil/butter. I did toss both batches of berries in the flour mixture which helped reduce some berry clumping you get otherwise. I did add the vanilla as suggested. I also topped each muffin with a teaspoon of granulated raw sugar for that extra crunch on top. Absolutely delicious, you will be very satisfied with this recipe!

From: dale!

On May 6, 2002

A very good, no problems muffin recipe. I have to confess though, I didn't have any blueberries. I added chocolate chips and chopped banana to the batter mix. Came out fine and I think this is a good versatile recipe. Made 12 big muffins and only 20 minutes to bake.

From: Sherri35

On Nov 12, 2006

This is a really delicious muffin recipe. Although I like muffins that aren't too sweet, I do feel these need a little more sugar for our tastes. Next time I'll probably add a full cup of sugar. I was able to get 16 average sized muffins and popped several into the freezer to have on hand. These muffins are just wonderful with some jam spread on them.

From: Evie*

On Feb 14, 2002

I made these for 'zaars muffin day. Great tasting muffin, although I only got 10 big muffins and not the 24 as stated.

From: L. Duch

On May 27, 2007

Made these this morning for my parents, who were visiting over the holiday. I couldn't find my muffin pan, so I poured the batter into a 8x11 cake pan then cut into 12 squares. These were delicous. Not too sweet, but juuuust right. I wouldn't change a thing. Thanks for a simple and tasty recipe.

From: Pichenitza

On May 11, 2007

My friend and I made this recipe together. The muffins were moist but not so tasty. They weren't sweet enough and just didn't have enough flavor, even with the addition of vanilla. Her dog, however, stole two of them off our plates and ate them with relish! We suggest adding more vanilla and using the butter instead of canola oil.

From: sweet'n'spicy

On Apr 9, 2007

Awesome recipe! They look just like bakery muffins, but taste even better. I added 1 tsp. vanilla and used the butter, it gives them a great flavor. Just make sure you sift the dry ingredients, you won't get the same texture if you don't. Thanks for a great recipe!