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Buttermilk Blueberry Muffins Recipe

Buttermilk Blueberry Muffins Recipe

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: 25 min. YIELD:12 servings


  • 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
  • 1/4 teaspoon ground nutmeg
  • 1 cup nonfat vanilla yogurt
  • 1 cup buttermilk
  • 1 cup blueberries


  • 1. 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.
  • 2. 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. Yield: 1 dozen.

Nutritional Facts

1 muffin 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

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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."

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."

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