Fresh Blueberry Buttermilk Muffins

"Wonderful breakfast treat-what a way to wake up!"
 
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photo by Nimz_ photo by Nimz_
photo by Nimz_
photo by Nimz_ photo by Nimz_
photo by PalatablePastime photo by PalatablePastime
Ready In:
30mins
Ingredients:
8
Yields:
24 small muffins
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ingredients

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directions

  • Grease or line 24 small muffin cups.
  • In a large bowl, sift dry ingredients together and then add milk, eggs, and butter.
  • Gently fold in blueberries.
  • Pour into prepared muffin cups and bake at 400 degrees for 20 minutes.

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Reviews

  1. These muffins were very good. I made 100 of them for a client at work today. I used frozen blueberries and because they were the size of golf balls it posed a minor problem making mini-muffins. The only fault is that the muffins are a touch too sweet. The recipe worked as printed
     
  2. Beautiful muffins TGirl,RN...thanks for sharing. These are excellent...perfect texture, nice taste, lots of berries, not too sweet. Just what the doctor ordered for our breakfast this morning. Now I'll just roll down the hall.... Kudos
     
  3. We loved these--perfect for Father's Day breakfast! I used sour milk instead of butter milk and added some leftover egg whites I had (about 2-3) and used the whole package of blueberries (about 2 cups). These were very light and made almost 2 dozen! Will be making these again this summer. Thanks for posting this great muffin recipe.
     
  4. just made these and they are great! i substituted half the flour with almond meal, and half the sugar with applesauce. i also added 1 teaspoon of vanilla and 1/2 teaspoon of cinnamon. this made about 48 mini muffins for me...which i'll freeze and pull out as quick snacks for my kiddos! next time i may try plain greek yogurt instead of buttermilk for a huge protein kick!
     
  5. there great
     
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Tweaks

  1. just made these and they are great! i substituted half the flour with almond meal, and half the sugar with applesauce. i also added 1 teaspoon of vanilla and 1/2 teaspoon of cinnamon. this made about 48 mini muffins for me...which i'll freeze and pull out as quick snacks for my kiddos! next time i may try plain greek yogurt instead of buttermilk for a huge protein kick!
     
  2. We loved these--perfect for Father's Day breakfast! I used sour milk instead of butter milk and added some leftover egg whites I had (about 2-3) and used the whole package of blueberries (about 2 cups). These were very light and made almost 2 dozen! Will be making these again this summer. Thanks for posting this great muffin recipe.
     

RECIPE SUBMITTED BY

My name is Teresa, and I live in Lake Worth, Florida. I've been away from Zaar for a few years now..time sure flew! Lots has changed...some for the better, some not so much. I'm single again, and my cat, Stetson, passed away. Hopefully, I'll be around more and get back into the swing of things..I missed you guys!
 
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