BUTTERMILK BLUEBERRY MUFFINS
These pretty golden muffins are moist, flavorful and even good for you! They're great paired with a hot cup of coffee or tea on a cold winter day. -Jean Howard, Hopkinton, Massachusetts
Provided by Taste of Home
Time 25m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. In a large bowl, whisk the first six ingredients. In another bowl, whisk yogurt and buttermilk until blended. Add to flour mixture; stir just until moistened. Fold in blueberries. , Fill greased or foil-lined muffin cups two-thirds full. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 145 calories, Fat 1g fat, Cholesterol 1mg cholesterol, Sodium 267mg sodium, Carbohydrate 31g carbohydrate, Fiber 4g protein.
BLUEBERRY BUTTERMILK MUFFINS
This is my adopted recipe Feb 2005 I didn't change the recipe ingredients because 11 members found it good the way it was. I did add 1 teaspoon vanilla as suggested by 1 reviewer. I used 1/2 cup canola oil instead of butter. 2 heaping cups frozen blueberries mixed with a little of the flour mixture to make sure they didn't stick together. I made 6 giant muffins. Very good muffins. I had to bake mine for 35 minutes, they were so big.
Provided by Dorel
Categories Quick Breads
Time 35m
Yield 6-12 muffins, 6-12 serving(s)
Number Of Ingredients 10
Steps:
- Sift dry ingredients together in a large bowl.
- In another bowl, whisk eggs, buttermilk and butter that has been melted and browned slightly.
- Make a well in dry ingredients and pour in liquid ingredients, mixing quickly.
- Fold in blueberries.
- Spoon batter into greased muffin cups and bake till golden brown.
- Bake at 400 F for 20 -30 minutes.
BUTTERMILK BLUEBERRY MUFFINS
Light, fluffy muffin recipe. Using oil, instead of butter, prevents the gluten in the flour from developing. Feel free to use frozen blueberries (do not thaw) instead of fresh but you may need to cook them longer. Adapted from Joy of Baking.
Provided by GreenGlam
Categories Breakfast
Time 25m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375f, grease or line muffin tins, 12 regular, 6 extra large.
- Combine flour, sugar, baking powder, baking soda and salt in large bowl. Toss blueberries in flour mixture. In separate bowl combine buttermilk, egg, oil and vanilla extract.
- Create a well/crater in the center of the flour mixture, pour the buttermilk mixture into the well/crater. Fold gently, just till ingredients are moist. More mixing will result in tough, chewy muffins.
- Spoon batter into muffin tins, filling 2/3 (or more) full. Muffins have a nice crisp top, however, if you'd like a crunchy top, sprinkle with sugar, orange zest mixture.
- Bake on centre rack for 20 mins, perhaps longer if using frozen blueberries. Muffins are done when toothpick inserted in center comes out clean. Let cool 5 minutes. Store in sealed container.
Nutrition Facts : Calories 290, Fat 13, SaturatedFat 1.2, Cholesterol 16.1, Sodium 184.3, Carbohydrate 40.1, Fiber 1.3, Sugar 18.9, Protein 3.9
QUICK BLUEBERRY BUTTERMILK MUFFINS
Make and share this Quick Blueberry Buttermilk Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 35m
Yield 1 1/2 dozen, 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine dry ingredients in a mixing bowl; set aside.
- Combine egg, buttermilk, and butter; mix well.
- Make a well in center of dry ingredients; pour in liquid ingredients.
- Stir just until moistened.
- Fold in blueberries.
- Fill greased muffin pans 2/3 full.
- Bake at 425 degrees for 20-25 minutes.
- Remove from pan immediately.
Nutrition Facts : Calories 327.2, Fat 9.3, SaturatedFat 5.4, Cholesterol 53, Sodium 699.7, Carbohydrate 54.5, Fiber 1.7, Sugar 21.2, Protein 7
BLUEBERRY BUTTERMILK MUFFIN
Categories Fruit Breakfast Bake Quick & Easy Muffin
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F or 180°C. Combine all the dry ingredients in one bowl.Whisk together buttermilk, vegetable oil, egg, and vanilla extract in another container. Add buttermilk mixture into dry ingredients and stir till just combined. Fold in blueberries. Divide batter among muffin cups and bake for 25 minutes or until a toothpick inserted into the centre of a muffin comes out clean. Makes 12 muffins
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