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Buttermilk Blueberry Muffins

 Buttermilk Blueberry Muffins
These pretty golden muffins are moist, flavorful and include very little fat. Jean Howard of Hopkinton, Massachusetts shares the recipe.
12 ServingsPrep/Total Time: 30 min.

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

Directions

  • In a large bowl, combine the first six ingredients. Gently fold in
  • blueberries. Combine yogurt and buttermilk; stir into dry
  • ingredients just until moistened.
  • 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.
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.