Show Subscription Form




Buttermilk Blueberry Muffins Recipe
Buttermilk Blueberry Muffins Recipe photo by Taste of Home

Buttermilk Blueberry Muffins Recipe

Read Reviews
3 2
Publisher Photo
These pretty golden muffins are moist, flavorful and include very little fat. Jean Howard of Hopkinton, Massachusetts shares the recipe.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon grated lemon peel
  • 1/2 teaspoon ground nutmeg
  • 1 cup blueberries
  • 1 cup nonfat vanilla yogurt
  • 1 cup buttermilk

Nutritional Facts

One serving (1 each) equals 145 calories, 1 g fat (0 saturated fat), 1 mg cholesterol, 267 mg sodium, 31 g carbohydrate, 0 fiber, 4 g protein. Diabetic Exchanges: 2 starch.

Directions

  1. In a large bowl, combine the first six ingredients. Gently fold in blueberries. Combine yogurt and buttermilk; stir into dry ingredients just until moistened.
  2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.
Originally published as Buttermilk Blueberry Muffins in Taste of Home December/January 2000, p16

Nutritional Facts

One serving (1 each) equals 145 calories, 1 g fat (0 saturated fat), 1 mg cholesterol, 267 mg sodium, 31 g carbohydrate, 0 fiber, 4 g protein. Diabetic Exchanges: 2 starch.

Reviews for Buttermilk Blueberry Muffins

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (2)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jun. 25, 2008

"I too was very disappointed with this recipe. I wonder also if eggs were omitted from it. The muffins are a very strange texture, unedible. Just sorry that the above comment was not submitted before I printed off the recipe!! Would have saved jme from a baking disaster."

MY REVIEW
Reviewed May. 30, 2008

"When I tried these muffins, I noticed the recipe didn't mention anything about folding in the berries so I also wondered if eggs were left out or the recipe really didn't call for eggs. They were very coarse textured, nothing I'd make again."

Loading Image

Similar Recipes