Easy Blueberry Muffins Recipe

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Blueberry muffins are so easy to make with little effort. They are so delicious and are ready in no time.—Janie Ramming, Duncan, Oklahoma

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Easy Blueberry Muffins Recipe

Prep/Total Time: 30 min.

Yield: 24 Servings

15 15 30

Ingredients

3 cups self-rising flour
1-1/2 cups sugar
1 cup buttermilk
1/2 cup canola oil
2 eggs, lightly beaten
2 cups fresh or frozen blueberries

Directions

In a large bowl, combine the flour and sugar. In another bowl, combine the buttermilk, oil and eggs. Stir into dry ingredients just until moistened. Stir in blueberries.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 14-18 minutes or until golden brown and a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 2 dozen.

Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Originally published as Easy Blueberry Muffins in Country Woman May/June 2004, p35

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas