blueberry buttermilk muffins
(4)
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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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)
yield
24 serving(s)
prep time
15 Min
cook time
30 Min
method
Bake
Ingredients For blueberry buttermilk muffins
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2 1/2 call-purpose flour
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1 1/2 tspbaking powder
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1/2 tspbaking soda
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3/4 csugar
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1/4 tspsalt
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2eggs, beaten
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1 cbuttermilk
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4 ozbutter
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1 1/2 cblueberries
How To Make blueberry buttermilk muffins
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1Sift dry ingredients together in a large bowl.
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2Melt butter in a saucepan until slightly browned.
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3In another bowl, whisk eggs, buttermilk, and melted butter.
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4Make a well in dry ingredients.
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5Pour in liquid ingredients, mixing quickly.
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6Fold in blueberries.
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7Grease 24 muffin tins or use cupcake liners.
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8Spoon batter into greased muffin cups.
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9Bake at 400 for 20-30 minutes until golden brown.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Blueberry Buttermilk Muffins:
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