blueberry buttermilk muffins

★★★★☆ 4 Reviews
oilcitygirl avatar
By Marina Gordon
from Oil City, PA

I'd love to say I grew the blueberries for these muffins myself, but let's get real! Frozen works just fine. :-)

Blue Ribbon Recipe

This blueberry muffin recipe is delicious! It's so good, you'll bake a batch Saturday morning and they'll be gone by Sunday dinner. They can be served as breakfast or dessert. They're light and fluffy, yet dense like a muffin. With just the right amount of blueberries in each muffin, you get a nice burst of flavor in every bite.

— The Test Kitchen @kitchencrew
★★★★☆ 4 Reviews
serves 24
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For blueberry buttermilk muffins

  • 2 1/2 c
    all-purpose flour
  • 1 1/2 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 3/4 c
    sugar
  • 1/4 tsp
    salt
  • 2
    eggs, beaten
  • 1 c
    buttermilk
  • 4 oz
    butter
  • 1 1/2 c
    blueberries

How To Make blueberry buttermilk muffins

  • Sifting blueberry muffin dry ingredients into a bowl.
    1
    Sift dry ingredients together in a large bowl.
  • Melted butter in a saucepan.
    2
    Melt butter in a saucepan until slightly browned.
  • Eggs, buttermilk, and melted butter whisked together in a bowl.
    3
    In another bowl, whisk eggs, buttermilk, and melted butter.
  • Well formed in dry ingredients.
    4
    Make a well in dry ingredients.
  • Wet ingredients added to dry ingredients.
    5
    Pour in liquid ingredients, mixing quickly.
  • Blueberries folded into the batter.
    6
    Fold in blueberries.
  • Cupcake liners placed in muffin tins.
    7
    Grease 24 muffin tins or use cupcake liners.
  • Blueberry muffin batter in muffin tins.
    8
    Spoon batter into greased muffin cups.
  • Blueberry Buttermilk Muffin cut in half.
    9
    Bake at 400 for 20-30 minutes until golden brown.
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