blueberry buttermilk muffins

Name: Blueberry Buttermilk Muffins
Prep time: 15 min
Cook time: 30 min
Yield: 24
Cuisine: American
Ingredients: 2 1/2 cup(s) all-purpose flour; 1 1/2 teaspoon(s) baking powder; 1/2 teaspoon(s) baking soda; 3/4 cup(s) sugar; 1/4 teaspoon(s) salt; 2 - eggs, beaten; 1 cup(s) buttermilk; 4 ounce(s) butter; 1 1/2 cup(s) blueberries

(4 RATINGS)

1.30K Pinches 11 Photos

Marina Gordon

Oil City, PA

Updated on Dec 5, 2019

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

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A platter of Blueberry Buttermilk Muffins.

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

prep time 15 Min

cook time 30 Min

method Bake

yield 24 serving(s)

Ingredients

2 1/2 cups all-purpose 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
1 1/2 cups blueberries

How To Make blueberry buttermilk muffins

Step 1

Sift dry ingredients together in a large bowl.

Step 2

Melt butter in a saucepan until slightly browned.
Step 3

In another bowl, whisk eggs, buttermilk, and melted butter.
Step 4

Make a well in dry ingredients.
Step 5

Pour in liquid ingredients, mixing quickly.
Step 6

Fold in blueberries.
Step 7

Grease 24 muffin tins or use cupcake liners.
Step 8

Spoon batter into greased muffin cups.
Step 9

Bake at 400 for 20-30 minutes until golden brown.
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